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Title:
Recipe(tried): Pickled Eggplant
Board:
From:
Jackie NY 4-9-2002
To:
 MSG ID: 319649
Pickled Eggplant

Peel and slice eggplant. Put in a bowl in layers, sprinkle salt every couple of layers. Leave overnight.

Next day, squeeze out water. Cover eggplant with vinegar and let set for 3 hours. Slice sweet peppers (green and red for color) You can also add sliced hot peppers to taste and put in with the eggplant and vinegar for 30 minutes. Squeeze vinegar out of eggplant and peppers. Toss with chopped fresh parsley, garlic (chopped or leave whole cloves) chopped fresh oregano, and mix like salad.

Pack in jars (wide mouths work best) and pour olive oil over all. Refrigerate.

**this eggplant is delicious in salads, on sandwhiches and to compliment any Italian meal!**

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