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

(if desired). Add eggplant 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

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