muolo.net

As far as I know this recipe comes from our Muolo Uncles from Connecticut.  Original recipe called for one bushel of eggplant..  I whittled it down to 2 eggplants.

 

2 medium eggplants

sea salt use sparingly just enough to draw out the bitterness

1 1/2 C water

1 1/2 C vinegar

Oregano Use fresh OR dried.  Approximately 1 heaping teaspoonful

4 garlic cloves coarsely chopped

Italian Dried Red Hot Pepper.  Approximately 1 teaspoonful

Olive oil to cover

 

 

1.  Peel and julienne 2 eggplant (cut into very thin slices)  Put into a bowl

2.  Salt every layer and set aside overnight.  (I cover with saran wrap and put into refrigerator

3.  Squeeze the excess water from eggplant. Squeeze very dry because eggplant is absorptive.

4.  Note:  Do not ever call Cuzzin Frankie an eggplant or a melanzana

5.  Put vinegar & water  into a pan & bring to a boil.

6.  Remove from the stove and add the squeezed eggplant.  Allow to cool.

7.  Add all other ingredients and add some olive oil.  Make sure to coat all ingredients.. 

8.  Spoon into a pint size jar and let the jar stay open as the oil merges with eggplant.

9.  Top off the eggplant with a 1/8 inch of oil.

 

Close the jars tightly. 

Refrigerate

Cuzzin Catherine