View source for Pepper and Eggplant in Garlic Oil

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

[[Category:BWB]] [[Category:Recipes]]