Pepper and Eggplant in Garlic Oil
From Self-sufficiency
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
- Broil eggplant circles on a greased cookie sheet about 4 inches from flame, turning once, until they are lightly browned, about 15-20 minutes.
- 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.
- Place the peppers in a paper grocery bag to trap heat. When cooled, peel off outer skins, quarter, and remove seeds.
- Heat oil, garlic, red pepper flakes, salt, and vinegar. Simmer 4-5 minutes.
- Alternate layers of eggplant circles, bell pepper quarters, and basil leaves in two clean, hot pint jars.
- Top off with the hot, seasoned oil, leaving 1/2 inch headspace.
- Cap and seal jars and process 20 minutes in a boiling-water-bath canner. Let flavors marry 10 days-2 weeks before using.
- 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