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Easy Pickled Eggplant




Source of Recipe


Internet


List of Ingredients




1 small eggplant (1lb.)
2/3 cup wine vinegar
2 hot green peppers
1 quart screw top jar
4 garlic cloves, quartered
extra virgin olive oil


Recipe



Wash, pare and slice eggplant very thin, then cut into thin strips. Place eggplant strips into jar and set aside. Slice green peppers crosswise. Combine vinegar, garlic cloves and green peppers. Pour this mixture over eggplant in the jar. Cover the entire mixture and eggplant with olive oil. Screw the cap on the jar and shake the jar several times to properly mix the jar contents. Refrigerate the jar for at least 24 hours; open the jar and enjoy your pickled eggplant.