Eggplant Escabeche

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Ingredients for about 2 pints:

3/4 cup sliced roasted sweet and/or hot peppers

1 large eggplant, halved, cut in 1/4 slices

1 large zucchini, halved, cut in 1/4 slices

tossed with 2 tablespoons kosher salt

1 cup white wine vinegar

2/3 cup water

1/2 cup olive oil

2 cloves finely crushed garlic

1/4 teaspoon dried oregano

1/2 teaspoon crushed red pepper to taste

1 tablespoon  freshly chopped parsley

1 tablespoon  freshly chopped oregano

kosher salt and freshly ground black pepper to taste

1/4 cup vegetable oil

Posted in: Video Recipes