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Categories:
eggplants onions red peppers kosher salt red wine vinegar water garlic red pepper oregano basil bay leaves olive oil
Viewed: 46 - Published at: 6 years agoIngredients
- 3 eggplants, peeled and cubed
- 2 onions, sliced in thin rings
- 2 red peppers, thin sliced
- 1 teaspoon kosher salt
- 2 cups red wine vinegar
- 1 1/2 cups water
- 4 garlic cloves, whole
- 1 tablespoon red pepper flakes
- 1 tablespoon oregano
- 1 tablespoon dry basil
- 2 -3 bay leaves
- 2 cups olive oil (may be more)
Method
- Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.
- In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.
- Mix with aji molido, oregano, and basil.
- Put on jars with one laurel leaf on each jar and cover with olive oil.
- Store for at least a week before using.
- For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
