PICKLED EGGPLANT OR MELANZANE SOTT'OLIO-THE WAY MAMMA MADE IT

I decided to make to make some Melanzane Sott'olio- Pickled eggplant. It was a dish or rather a canning activity my mother would make. It is another way to use eggplants. It is great eaten separately or on a sandwich.

INGREDIENTS

Eggplants.
White wine vinegar. Water.
Oregano.
Garlic.
Olive oil.
Hot peppers/pepperoncini.
Bay leaf pieces.
Salt. Pepper to taste.

DIRECTIONS

Find the right size mason jars and lids. Boil to clean or just put them in the dishwasher to sanitize to have the pickled eggplant in sterilized jars.

Take as many eggplants as you want to make.
Peel off the skin.
Slice into long strips.
Put in a bowl with a rack at the bottom or colander.
Sprinkle with salt to help the eggplant lose moisture or to "sweat".
Place paper towels to absorb the moisture.
I let mine rest for 8 hours.

When ready to pickle, boil 1/2 wine vinegar and 1/2 water and put amounts of the strips to boil but just for about 2-3 minutes to keep firm. Pat dry
Meanwhile have a chopped garlic, hot peppers, oregano mixed to add some to each jar.
Put olive oil on the bottom of the jar and put in your strips adding the spicy mixture.

Poke down with a fork, spoon or the end of a wooden spoon.
No room at the top. Fill jars completely.
Put a piece of bay leaf at the top of each jar.
Add more oil to cover the strips if needed.
Seal tightly.

The best part of making this dish is eating it. I already finished one jar.

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