Recipes

Peel the eggplant and cut into 1/8 inch julienne strips about 2 inches long.

Place the eggplant in a colander.

Add the salt and toss well.

Cover the colander, place over a large bowl, and let stand 1 hour.

Combine the oil, onion, pepper and garlic in a large, heavy non-reactive Dutch oven or deep skillet.

Place over medium heat, and sauté the mixture for 5 min.

Add the eggplant and sauté until golden on all sides, about 5 min.

Stir in the oregano, capers and hot pepper flakes.

Remove the pan from the heat and divide the eggplant mixture among 6 sterilized half-pint jars.

Return the Dutch oven to the stove and add the vinegar add sugar.

Turn the heat up to high and bring the mixture to a boil.

Reduce the heat and simmer for 5 min.

Remove the pan from the heat and spoon the liquid mixture equally into the 6 jars, leaving a 1/4 inch head space in each jar.

Seal the jars and process in a boiling water bath for 15 min.

Let cool and store in a cool, dark place for 2 - 3 weeks before using.