Ingredients
2 large eggplants
4 Tbsp. salt
1 cup water
1/4 cup apple cider vinegar
2 garlic cloves, chopped
1 green hot pepper
1 Tbsp. oregano
pinch of pepper
1 cup olive oil
Directions
Peel eggplant and slice into finger length pieces approximately 1/4"
thick. Place in a large container, sprinkle with salt and water. Let
stand for 2 hours weighted down with a plate. Squeeze and wring out
all excess moisture from the eggplant using hands. Rinse in cold water
and squeeze water out several times.
Place in clean bowl and add olive oil, vinegar, green
hot pepper, chopped garlic, oregano and pepper. Taste and salt, if
necessary. It should be a little salty. Place eggplant in jars and
cover with olive
oil. Close jar tightly. Store for 2 weeks before eating. Makes 1 quart.
