Total Time
1hr 5mins
Prep 1 hr
Cook 5 mins

This recipe came from a Italian lady, who gave her daughter the directions and ingredients in ITALIAN! The daughter translated it into English. My father and I then worked on coming up with the proper amounts. My father had a wonderful sense of humor and recommended that you should "press the liquid out of the eggplant by running over it in the driveay, with a Lincoln Continental." For those of you that don't have access to a Lincoln Continental, I recommend putting the eggplant in a colander, placing a plate over the top of it and adding heavy weights to press the liquid out!! This is an elegant way to eat eggplant and makes a great appetizer!!

Ingredients Nutrition

Directions

  1. Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
  2. Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
  3. Pack into small Ball canning jars and process in a hot water bath for 5 minutes.
Most Helpful

It's the exact way we prepare in Argentina. Maybe as you say due to Argentina being populated by spaniards and italians. It's really great to accompany meats like asado.

Aldo E. June 11, 2016

I made this several months ago and loved it! This is great as an antipasto served on a slice of crusty Italian bread. I halved the recipe and used white wine vinegar instead (that is all I had on hand). This really turned out fabulous and it was quick and easy to prepare. Thanks for sharing this wonderful recipe!

Rosabela October 04, 2010