Melanzane sott’Olio

Name: Melanzane sott’Olio (Eggplant Preserved in Oil)
Cuisine: Italy
Ingredients: 2 small, hot, fresh red peppers, or more to taste; 2 tablespoons wine vinegar; 1 teaspoon oregano; 1 tablespoon chopped garlic, or more to taste; 2 to 3 tablespoons chopped fresh mint leaves; Cheesecloth; Salt; 2 pounds eggplant, the long, skinny variety; Extra virgin olive oil; 2 small, hot, fresh red peppers, or more to taste

Eggplant Preserved in Oil

Preparation info

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

2 pounds eggplant, the long, skinny variety
Salt
Cheesecloth
2 to 3 tablespoons<

Europe
Italy
Preserve
Mediterranean
Gluten-free
Vegetarian
Spicy

Method

Detach the stem from the eggplants and peel them. Cut the flesh into strips 2 to 3 inches long and ¼ inch thick. Place them in a bowl together with ¼</