• Cooking Time:
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  • 3 pounds eggplant
  • 2 tablespoons salt
  • 1/3 cup virgin olive oil
  • 1 small onion
  • 1 small red bell pepper, seeded and julienne
  • 6 garlic cloves
  • 1 tablespoon oregano leaves
  • 1 tablespoon capers
  • 1/2 teaspoon dried hot red pepper flakes
  • 3 cups white wine vinegar
  • 2 tablespoons sugar


  • 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.

Categories: Mediterranean 
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