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Grandmother Angela's Eggplant in Vinegar Recipe

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This recipe for Grandmother Angela's Eggplant in Vinegar, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Grandmother Angela

Category:
Category:

Ingredients:  
Ingredients:  
6 medium eggplants, peeled
2 large celery stalks, cut into small pieces
1 tbsp. oregano
6 to 7 garlic cloves, cut into quarters
4 whiskey glasses of oil (or more if needed to fill jar to the top)
white wine vinegar (about 1/3 cup for each pint jar)
red pepper flakes (optional)

Directions:
Directions:
Slice the eggplant as thin as possible. Layer it in a colander, putting salt on each layer. Let the eggplant sit and drain for several hours. Have 4-pint jars with clean lids ready. After a few hours, squeeze the eggplant to extract all the liquid. In each jar put about 6 pieces of celery and a few pieces of garlic and a pinch of oregano. Top with 3 pieces of eggplant. Layer with more celery, oregano and garlic. Repeat until it is full leaving 1/4 inch from the top of the jar. Pour 1 whiskey glass of oil into each jar, and then pour white wine vinegar on top to cover the eggplant. With a spoon, move the eggplant to make sure everything is covered. Wipe jars and seal. Let stand for at least 2 weeks in the refrigerator. Note: I add some red pepper flakes to give it a bit of heat.

Personal Notes:
Personal Notes:
Our Grandmother Angela used to make this in a huge glass container and keep it in her pantry. I can remember the wonderful smell when she would unscrew the lid to scoop out some for sandwiches or just to have on the table. Mom made her own version of this recipe; it was almost the same, but she would slice the eggplant into 1/2-inch strips. Our father always loved the taste it added to his sandwiches.

 

 

 

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