Instructions: Skin and cut aubergines and peppers julienne style. Combine 1 part vinegar and 2 parts water. Soak aubergine and peppers overnight (or 4 hours) in water, vinegar and salt mixture. Squeeze out aubergine and peppers and in a large bowl. Combine 1 cup oil, 2 teaspoons oregano, garlic and hot pepper

(if desired). Add aubergine and peppers and mix well. fill jars with mixture, add a little oil on top. Let stand about 4 hours and add more oil if needed.

Alumni Mom

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.