Saturday, March 27, 2010
Eggplant/bell pepper pickled.
When I came to know that I could prepare and eat a pickle without canning it, I was very happy....however this is so much better the day after.
1 big eggplant
1 red bell pepper
extra virgin olive oil
Wash, peel and slice the eggplant, length side.
Then cut each slice in small sticks,
put them in a colander and spread with salt.
After a while, squeeze them well, to get rid of all the liquid.
Bring to boil half water/half white vinegar (one or two cups each),
cook the eggplant a few minutes ( the time it depends on how you want them, tender or chewy ).
When done, drain well but save the water/vinegar mixture, squeeze a bit, and put aside.
Now finely slice the bell pepper and cook it the same way,
drain and add to the eggplants.
Put them in a bowl, add a garlic clove cut in two or three, salt, oregano, some drops of Tabasco sauce, and pour abundant EVO.
Mix well, let it cool, and put it in the fridge until the next day.
When you remember, mix it again, to blend the flavors.
It's a tasty side dish, enjoy!