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Pickled Eggplant (Melanzane con Olio e Aceto) Recipe

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This recipe for Pickled Eggplant (Melanzane con Olio e Aceto), by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 small (1 lb.) eggplant
2/3 cup wine vinegar
4 cloves garlic, quartered
2 hot green peppers
olive oil

Directions:
Directions:
Set out 1-qt screw top jar. Wash, pare, and slice eggplant very thin. Put eggplant slices into the jar and set aside.

Combine wine vinegar, garlic, and peppers. Pour this mixture over eggplant and cover with olive oil. Screw cap onto jar and chill for at least 24 hours. Serve cold.

Makes 4 servings.

Personal Notes:
Personal Notes:
Gourmet Club - International Dinner, April 24, 1976

 

 

 

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