1 1/2 lb Cloud Nine eggplant, stems
removed and sliced thinly
1 1/2 cups vinegar
1/2 cup white wine vinegar
1 pint bell jar and lid
2 jalapeno, thinly sliced
(we used "Early Jalapeno" from the garden)
2 garlic cloves, thinly sliced
2 Tbs fresh mint leaves
(we used a mixture of mints from the garden)
1 tsp dried oregano
- In a large bowl, make a layer of eggplant slices and then generously spinkle with sea salt. Repeat layering eggplant slices and salt until all the eggplant is in the bowl. Place a plate on top to cover, and weigh down with a full teapot or heavy cans. Leave for 24 hours, draining liquid occasionally.
- Combine vinegars with 2 cups water in sauce pan, cover and bring to a boil. Add eggplant and cover. As soon as liquid boils again, remove from heat and drain off liquid.
- Spread eggplant slices on paper towels to dry, leaving out for several hours.
- Sterilize jar and lid in boiling water.
- Make a layer of eggplant in bottom of jar. Top with one slice of jalapeno, one slice of garlic, a mint leaf, and sprinkle a little oregano. Repeat layering until jar is full. Fill with olive oil, using a butter knife to pull eggplant back from sides of jar to allow oil to go all the way to the bottom of jar.
- Close tightly and return jar to boiling water to create a seal.
- Cool, then refrigerate for at least one week to allow flavors to develop before using.
- Keeps several weeks in the refrigerator.