Another oil based canning recipe, this one for eggplant!
Eggplant, eggplant, eggplant. Never have we received so much eggplant in the CSA: growing eggplants must be fond of torrential rain storms interspersed with bright, sunny days. The peppers have been no slouch either: pale green Cubanelles, tiny, dark purple bells, fat red and yellow sweet peppers, they’ve all been making their way into my meals of late, but there are so many that they need to find their way into my freezer and pantry as well.
Enter canned antipasto: a vinegar & oil pickle, this preserve makes use of this summer’s bounty of eggplant & peppers, adds a bit of aromatic flavor with garlic & herbs, and once mellowed on the shelf for a few weeks, will be a welcome addition to a cheese plate, charcuterie platter or traditional Italian meal. I haven’t yet opened a jar, so I can’t comment on taste or texture of the finished product…
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