Marie’s Pickled Eggplant (Melanzane Sott’Olio)
Shared by: [email protected]
Source:
www.cookbookarchaeology.com
Ingredients
-
4 small
Chinese or Italian eggplants
(about 1 1/4 lb.) peeled and cut in thin strips
-
1 quart
Cider vinegar
-
2 cloves
garlic
minced
-
Salt and pepper
-
1-2
crushed bay leaves
-
1 tsp.
chopped fresh oregano
(optional)
-
red pepper flakes
to taste (optional)
-
3 tbsp.
extra virgin olive oil
-
1
whole bay leaf and additional olive oil
Directions
Visit cookbookarchaeology.com for directions.