Pickled Eggplant Serves 6 to 8

This is a great recipe to make at the end of summer when eggplants are flourishing in the garden. This tasty pickled eggplant relish makes a nice side dish relish, or a nice addition to an antipasti tray.

Coarse Salt

Eggplants

Hot Peppers

Olive Oil

Vinegar

Peeled, Sliced Garlic Cloves

Fresh Mint, Finely Chopped

Peel the eggplants, and slice thinly lengthwise. Slice again into thin ribbons. Place in a colander, layering with coarse salt. (Use a handful for 3-4 eggplants). Place a weight on top and leave to drain for 24 hours. Drain the eggplant. Mix one part vinegar with two parts of water in a large pot. Bring to a boil, and drop the eggplant into the vinegar mixture. Let sit 3 minutes and then drain, squeezing excess moisture from the eggplant. Once the eggplant is almost dry, place in a large bowl with the sliced garlic, hot peppers and mint. Mix in enough oil to coat well and then pack into hot sterilized jars, leaving a little headspace. Pour a little extra oil on top, and poke with a wooden spoon handle to remove trapped air. Seal with hot sterilized lids.

Nonna Lina � 2003