Enjoy wholesome, healthful foods year round!\
With The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. Step-by-step illustrated instructions, informative charts, and a host of delicious recipes make this an indispensable kitchen reference.
Serve this delicate dish between split slices of focaccia smeared with goat cheese.
Yield: 2 pints (eight 1/2-cup servings)
Boiling-water-bath canner; two 1-pint jars
5 small eggplants, unpeeled, sliced 1/2 inch thick
4 large red bell peppers
2 large yellow bell peppers
1 cup olive oil
3 cloves garlic, peeled and sliced
1/4 teaspoon dried red pepper flakes
1/2 teaspoon pickling salt
3/4 cup cider vinegar
10 large basil leaves
Broil eggplant circles on a greased cookie sheet about 4 inches from flame, turning once, until they are lightly browned, about 15-20 minutes.
Broil whole bell peppers on cookie sheet 4 inches from the flame, about 30 minutes, until they are soft and collapsed. Turn them occasionally while they're cooking.
Place the peppers in a paper grocery bag to trap heat. When cooled, peel off outer skins, quarter, and remove seeds.
Heat oil, garlic, red pepper flakes, salt, and vinegar. Simmer 4-5 minutes.
Alternate layers of eggplant circles, bell pepper quarters, and basil leaves in two clean, hot pint jars.
Top off with the hot, seasoned oil, leaving 1/2 inch headspace.
Cap and seal jars and process 20 minutes in a boiling-water-bath canner. Store in refrigerator and let flavors marry 10 days to 2 weeks before using.
Nutrition per Serving
Calories 324
% from fat 72
Carbohydrates 21g
Fiber 7g
Total fat 28g
Saturated 4g
Cholesterol 0mg
Sodium 142mg
