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Eggplant Italian


  • 2 to 3 eggplant, peeled and sliced
  • 1/4 cup salt
  • 1 cup vinegar
  • 1/2 cup water
  • 6 to 8 basil leaves, fresh OR
  • 2 Tbsp. dried basil (optional)
  • 1 Tbsp. oregano (optional)
  • 3 hot peppers, sliced
  • 3 to 4 garlic cloves, halved
  • 3/4 cup olive oil, or more

Place eggplant slices in salted water, to remove bitterness. Use minimum of water, weight eggplant down to keep submerged for 20 to 30 minutes. Drain, rinse and set aside. Bring vinegar and 1/2 cup water to boil. Add eggplant and reboil a few minutes until soft but very firm. Drain and pack tightly in pint jars or other containers. Combine basil and/or oregano, garlic, pepper and olive oil. Pour over jarred eggplant making sure several garlic halves are poked down the sides of each pint. Add more oil to cover, if necessary. Makes approximately 3 pints. Keeps in refrigerator several weeks. Hot water bath 20 minutes for longer keeping.

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