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How to make it

  • slice eggplant into 1/2 inch rounds and layer in a wide colander that is set over a bowl
  • salt each layer generously as you add them
  • then weight the top with a plate and 2 cans of tomatoes
  • let sit for at least an hour until the liquid has drained as much as possible
  • then remove from colander and layer between two clean dishtowels
  • press down to let out more liquid as much as you can
  • then slice rounds into long pieces about 1/2 thick
  • add vinegar and water to a pot and bring to a boil
  • drop in bunches of eggplant and let simmer 2-3 minutes before removing to another clean towel
  • continue in batches until all the eggplant has bathed in the vinegar solution
  • then roll up the dishtowel and place back in your colander and weight again with the plate and cans while you prepare the rest of the marinade
  • chop finely together into a paste the garlic, parsley and hot peppers
  • then gather some clean glass jars and olive oil
  • layer each jar with eggplant, garlic paste, and cover in oil
  • run a sharp knife around sides of jar to releases air bubbles
  • tap jar on counter a little before closing tight
  • then let sit for 2 weeks before eating
  • check jars every 2-3 days to make sure oil is topped off
  • ill post a photo once mine marinate thier two weeks..... :)

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