Eggplant Antipasto

Name: Eggplant Antipasto
Yield: 10
Ingredients: 1 kg of eggplant; 1 red bell pepper (finger-length), sliced; 2 cloves of garlic, minced; 2 liters of water; 1 cup of vinegar (240ml); 1 tablespoon of salt; Olive oil

1
1 kg of eggplant
2
1 red bell pepper (finger-length), sliced
3
2 cloves of garlic, minced
4
2 liters of water
5
1 cup of vinegar (240ml)
6
1 tablespoon of salt
7
Olive oil

Ingredients

1
1 kg of eggplant
2
1 red bell pepper (finger-length), sliced
3
2 cloves of garlic, minced
4
2 liters of water
5
1 cup of vinegar (240ml)
6
1 tablespoon of salt
7
Olive oil

Directions

1
Slice the eggplant into wedges
2
Add salt and let it sit for 2 hours to dry out
3
After sitting, place the eggplant on a paper towel-lined plate to remove excess water
4
In a pan with cold water and vinegar, cook the eggplant until the water is boiling
5
Remove from the water, drain well, and let it cool
6
Season with garlic, red pepper, and olive oil to taste.