Recipe - Eggplant Preserved In Oil

2 pound The long thin eggplant
(chinese eggplant)
Salt
Clean white dishtowels
Chopped garlic to taste (1
tablespoon for the faint
of heart)
Chopped fresh mint, handfull
Fresh Oregano, baby handful
2 tablespoon Wine vinegar
Jar, one of those 1 pint
wire hinged and snap down
ones would be good. I use
a pint canning jar.
Hot peppers to taste (may be
varied cracked pepper
corns, anchovies,
according to your urges)

I am going to take this opportunity to expand and correct a recipe I gave
from memory (64 k) a few weeks ago. This is from Marcella Hazen's
"Marcella's Italian Kitchen"

Peel the eggplant and cut into One fourth inch square julienne strips salt heavily
and toss in a bowl let steep for 12 hours or more. I like to pour off the
liquid 2 or 3 times and add a bit more salt.

Drain, take handfuls and put into the towel, squeeze thoroughly to remove
liquid.

You may now be amazed at how little eggplant is left.

In a bowl throughly mix eggplant, herbs, garlic and half the vinegar
Put the eggplant, strip by strip, in layers in the jar. Don't be
compulsive about it or you will never get done. Between layers put the
peppers or whatever pour in any remaining seasonings.

press eggplant down a bit with the back of a spoon or whatever will fit in
your jar. Add olive oil to cover.

Eat now or let sit. I refrigerate it. Marcella says to use a good
vegetable oil if you want to keep it for a long time up to a year.

Posted to FOODWINE Digest 12 November 96

Date: Tue, 12 Nov 1996 14:19:24 0500

From: Matthew Hill mhhill@WATARTS.UWATERLOO.CA