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Pickled Eggplants I & II

Appears in
Marcella's Italian Kitchen
Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

One of the vast and largely unexplored resources of Italian cooking are the home-pickled specialties of southern cooks. They merit a volume apart, which I leave to some future researcher. The following two recipes for eggplants and the preceding one for hot red peppers are a sample. I prepared them originally with the guidance of Elisa, a woman from Benevento who settled in my hometown of Cesenatico.

Eggplant recipe no. 1 yields a moister, spicier, more vinegary product, excellent as an accompaniment to boiled meats and quite zesty on its own.

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