Marinated Eggplant

This is my mother-in-law, Barbara Raccio's, recipe for Marinated Eggplant

  • 8 Eggplants
  • 8 Bell Peppers
  • 2 Hot Cherry Peppers
  • 10 Cups of White Vinegar
  • 5 Cups of Water
  • 1/2 Cup of Oregano
  • 2 Bulbs of Garlic
  • Approx. 3 Cups of Oil (1/2 Canola, 1/2 Olive Oil)
  • 2 Coarsely Chopped Onions
  • 1 Tablespoon Red Cayanne Pepper
  • 1 Cup Lemon Juice
  1. Peel Eggplants and Rub with 1 Cup of the Lemon Juice
  2. Slice Lenth-wise and cut into strips. Slice 8 Bell Peppers, Chop 2 of the Hot Peppers and mix.
  3. Layer in Colander Salting after each layer and set an inverted plate over mixture with a weight on it and cover with a towel. Let drain in sink for about 8 hours.
  4. Rinse Eggplant and Peppers in cold water to remove salt.
  5. Add 10 cups of Vinegar and 5 Cups of Water in a large bowl and add the Eggplant and Peppers to the bowl. Soak overnight.
  6. Drain and Squeeze the Eggplant and Peppers (in a towel to remove water) and return to bowl.
  7. Add Chopped Garlic, Oregano, Onions, and Oil. Mix Well
  8. Pack in to Jars. Add additional oil to top Jars leaving 1/4 inch head space. Cap Tightly. Jars can be stored in a cooled basement, but once opened should be refrigerated.