Pickled Eggplant

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 eggplants, peeled and cubed
• 2 onions, sliced in thin rings
• 2 red peppers, thin sliced
• 1 teaspoon kosher salt
• 2 cups red wine vinegar
• 1 1/2 cups water
• 4 garlic cloves, whole
• 1 tablespoon red pepper flakes
• 1 tablespoon oregano
• 1 tablespoon dry basil
• 2 -3 bay leaves
• 2 cups olive oil (may be more)

Recipe

• 1 cover eggplant with salt and let it rest for 30 minutes, then rinse well. this will get ride of any bitterness.
• 2 in a sauce pan, bring up to boil the vinegar and water. add onions, peppers, garlic and eggplant. simmer for 20 minutes and drain.
• 3 mix with aji molido, oregano, and basil.
• 4 put on jars with one laurel leaf on each jar and cover with olive oil.
• 5 store for at least a week before using.
• 6 for long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.