It’s getting near the end of the summer season so I’m putting up some eggplant to tide me over until spring.
This a simple recipe from the south of Italia. The pickled eggplant is preserved under olive oil (sott’olio) and will keep in your refrigerator for weeks, even months.
Let the eggplant sit in the refrigerator for a few days to reach its peak flavor. The vinegar mellows and the eggplant picks up a hint of garlic, oregano and bay as it marinates in the jar. The red hot pepper adds a little sparkle at the end of each bite. (I used a small Calabrian chili pepper packed in EVOO.)
The pickled eggplant is a wonderful addition to an antipasti platter. Use it as a crostini topping. Serve it as a side with meat or fish.
N.B. I have to tell you that these are not canning recipes. My stuff lasts weeks or even months in the refrigerator. Just be sure that the eggplant is always fully covered by olive oil. If you want to keep the eggplant for a long time in your pantry, follow standard canning techniques to ensure food safety.