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

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