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:

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
1-2 Chilies
Olive Oil
bella ricetta! un saluto da un tuo connazionale :D
Ciao, che piacere!
This looks very very good! thanks for sharing and do have a splendorous day! <br>sunshiine
Thank you, have a nice weekend!

About This Instructable


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Bio: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. I have a website http://www.pane-bistecca.com/rezepte-recipe-blog.html with international recipes. I ... More »
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