Pepper and Eggplant in Garlic Oil

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Serve this delicate dish between split slices of focaccia smeared with goat cheese.

Yield: 2 pints (eight 1/2-cup servings)

  • Boiling-water-bath canner; two 1-pint jars
  • 5 small eggplants, unpeeled, sliced 1/2 inch thick
  • 4 large red bell peppers
  • 2 large yellow bell peppers
  • 1 cup olive oil
  • 3 cloves garlic, peeled and sliced
  • 1/4 teaspoon dried red pepper flakes
  • 1/2 teaspoon pickling salt
  • 3/4 cup cider vinegar
  • 10 large basil leaves
  1. Broil eggplant circles on a greased cookie sheet about 4 inches from flame, turning once, until they are lightly browned, about 15-20 minutes.
  2. Broil whole bell peppers on cookie sheet 4 inches from the flame, about 30 minutes, until they are soft and collapsed. Turn them occasionally while they're cooking.
  3. Place the peppers in a paper grocery bag to trap heat. When cooled, peel off outer skins, quarter, and remove seeds.
  4. Heat oil, garlic, red pepper flakes, salt, and vinegar. Simmer 4-5 minutes.
  5. Alternate layers of eggplant circles, bell pepper quarters, and basil leaves in two clean, hot pint jars.
  6. Top off with the hot, seasoned oil, leaving 1/2 inch headspace.
  7. Cap and seal jars and process 20 minutes in a boiling-water-bath canner. Let flavors marry 10 days-2 weeks before using.
  8. Then make the sandwiches with the canned product.

References

  • The Big Book of Preserving the Harvest by Carol W. Costenbader (Storey Books; September 1997; ISBN: 0882668005; Hardcover) Cookbook Heaven @ recipelink.com