Marinated Eggplant and Pepper Salad
Source of Recipe
Partyline - 9/25/82
Marinated Eggplant and Pepper Salad
4 young eggplant, cut lengthwise into fourths and each wedge sliced crosswise 1/8-inch thick
Salt
Layer in bowl, cover with a dish, with a weight on it. Leave until the next day. Stir 2-3 times in between. Squeeze by hand, as tight as possible and place in another bowl. Pour in cider vinegar to cover and let stand for 24 hours. By hand, squeeze as tightly as possible again.
Spread in a large pan, put 4-6 yellow sweet peppers (Italian), sliced 1/8-inch thick. Add to this, oregano to taste, chopped garlic and some oil. Mix well. Pack in jars; add oil to the top of jars. Cover with lids.
Refrigerate before using.
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