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Categories:Viewed: 18 - Published at: 7 years ago
Ingredients
- 4 tbsp + 2 cups olive oil
- 2 None small eggplants (each about 6 oz), sliced
- 4 cloves garlic, peeled and thinly sliced
- 2 None red, 2 green and 2 yellow peppers, deseeded and cut into chunks
- 2 tbsp fresh oregano, little reserved for garnish, remaining leaves stripped from stems
- 12 oz feta, cut into cubes
- 2 tsp black peppercorns
- None None Sliced ciabatta and breadsticks, to serve
Method
- Heat 2 tbsp oil in a frying pan and fry the eggplant slices for 2 mins on each side. Season with salt and black pepper and allow to cool.
- Heat 2 tbsp oil in a frying pan and fry the garlic for 1 min. Add the peppers and fry for 10 mins, until softened. Season with salt and black pepper. Stir in the oregano. Allow to cool.
- Mix the eggplant, peppers and feta together and spoon into four 8 oz jars. Pour 1/2 cup oil into each jar and add 1/2 tsp peppercorns. Seal and allow to marinate for at least 1 hour.
- Serve with ciabatta and breadsticks, garnished with remaining oregano.
