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Four-by-Four Eggplant Salad
A fragrant and tangy vegetable preserve for winter storage, loaded with eggplants, peppers, and tomatoes.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Cut the eggplants into large chunks, sprinkle with a teaspoon of salt, cover with cold water, and let them sit for 20–25 minutes under a light weight. Then rinse and drain off the excess water.
Slice the onions into half-rings, and cut the peppers and tomatoes into thick matchsticks. Toss everything into a deep pot along with the eggplants.
Add salt, sugar, pour in the oil and vinegar, gently mix everything together, and let it rest for 20 minutes, stirring a couple of times.
Place the pot on the heat, bring to a boil, and simmer for 25 minutes, stirring occasionally.
Sterilize your jars and lids, ladle the hot salad into the jars, seal them tight, flip them upside down, and wrap them up until they've cooled completely.
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