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Melanzane sott'Olio ~ Eggplants in Oil

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Picture of Melanzane sott'Olio ~ Eggplants in Oil
To have some canned stock at home makes sense, especially in summer, when all the vegetables are ripe and you are not able to eat them all at once.

The Italians are masters in canning! They have to make the best out of their summer harvest, when everything is really ripe and has to be used. Zucchini, Eggplants, Capsicum, Tomatoes....

I have this very old recipe from my childhood neighbor from Sardinia/Italy. She served us the world-best eggplants in oil ever! Of course even then - being a very young girl - I wanted to know how they were cooked. Here is the recipe!

Step 1:

Picture of
For 2 jars:
2 kg of Eggplants, cut into slices
4 cloves of Garlic, cut into slices
1 L dry White Wine
300 ml White Wine Vinegar
fresh Oregano
fresh Rosemary
Salt
1-2 Chilies
Olive Oil
 
bella ricetta! un saluto da un tuo connazionale :D
Ciao, che piacere!
sunshiine2 years ago
This looks very very good! thanks for sharing and do have a splendorous day!
sunshiine
Pane-Bistecca (author)  sunshiine2 years ago
Thank you, have a nice weekend!