Bell Peppers and Eggplant Preserved in Garlic Oil

January 15, 2010

Bell Peppers and Eggplant Preserved in Garlic Oil

Amy Schwemm, Tucson CSA

Serve this delicate dish between split slices of focaccia smeared with goat cheese.

Makes 2 pint jars

5 small eggplants, unpeeled, sliced half inch thick
4 large red bell peppers
2 large yellow bell peppers
1 cup olive oil
3/4 cup cider vinegar
3 cloves garlic, peeled and sliced
1/2 teaspoon pickling salt
1/4 teaspoon dried red pepper flakes
10 large basil leaves

Broil the eggplant circles on a greased cookie sheet about 4 inches from the flame, turning once, until they are lightly browned, 15-20 minutes.

Broil the whole bell peppers on a cookie sheet about 4 inches from the flame, until they are soft and collapsed, about 30 minutes.  Turn them occasionally while they’re cooking.

Place the peppers in a paper grocery bag to trap the heat.  When they have cooled, peel off the outer skins, quarter, and remove the seeds.

Heat the oil, vinegar, garlic, salt and red pepper flakes.  Simmer for 4-5 minutes.

Alternate layers of eggplant, peppers, and basil into 2 clean, hot pint jars.

Top off with the hot oil mixture, leaving .5 inch of headspace.  Remove any traces of oil from the rim of the jar.

Cap, seal, and process for 20 minutes in a boiling water bath canner.  Let the flavors marry for 10-14 days before using.

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