Melanzane Sott' Olio
This is another traditional Italian canning recipe. Water bath canning with only olive oil is not USDA approved. You can add whatever flavoring ingredients you wish. I always add a few bay leaves and peppercorns to the boiling brine and this time I added garlic and dried chili flakes to the jars. 2.5 lb of eggplant will give you 4 or 5 half pints (a little extra head space is OK as long as the eggplant is covered by the oil.)
Ingredients- 2.5 lb. Eggplant (I had 2 lb. 12 oz.)
- 1 pint White Wine Vinegar
- Salt
- Fresh Mint, Basil, Garlic, dried Peperoncino to taste
- Olive Oil
