Eggplant Packed in Oil
The following approximate measurements to my taste; of course, you can use your own judgment.
Ingredients:
3 lbs. eggplant
2 tablespoons salt
2 tablespoons oregano
5 large garlic cloves, minced
¼ teaspoon cayenne red pepper
Instructions:
Origin of recipe: Aunt Ann Amoroso…a specialty served at Christmas in the Amoroso household. She adds, “make them in September and recipe will keep until December. You can use them whenever, but let them stay in the oil at least one month before using otherwise they will taste of vinegar.” Her brother, Lou Amoroso (Wendy’s Grandfather), loved these!
Ingredients:
3 lbs. eggplant
2 tablespoons salt
2 tablespoons oregano
5 large garlic cloves, minced
¼ teaspoon cayenne red pepper
Instructions:
- Cut eggplant into finger size strips. Do not peel.
- Salt for about 15 minutes to ½ hour. Rinse and squeeze out water.
- Put vinegar into pan (original recipe called for red vinegar, I use apple cider vinegar). Bring vinegar to a boil; add some eggplant. DON’T OVER CROWD.
- Bring to boil again and boil for 3 minutes.
- Pick up with slotted spoon and put into colander to drain.
- When eggplant is cool, put into large bowl.
- Mix well. While mixing, add some oil.
- Put into clean screw top jars and add more oil until eggplant is covered; let out all air bubbles.
- Make sure eggplant is covered with the oil and will not stick of out oil, or it will spoil.
- Cover top of jar with wax paper and screw cover on tight. Keep in cool place. Do not freeze.
Origin of recipe: Aunt Ann Amoroso…a specialty served at Christmas in the Amoroso household. She adds, “make them in September and recipe will keep until December. You can use them whenever, but let them stay in the oil at least one month before using otherwise they will taste of vinegar.” Her brother, Lou Amoroso (Wendy’s Grandfather), loved these!