eggplants (sliced into circles) chinese eggplants
In mortar and pestle grind garlic and salt into a fine paste. Mix oil and vinegar together until they form and emulsion.
red bell peppers (cleaned and cut into eighths lengthwise) equal number of eggplants and peppers
1 part vinegar to 4 parts olive oil
1 medium size head of garlic for each pepper and eggplant
teaspoon of coarse salt for every head of garlic
cracked black pepper
4 to 5 bay leafs
In a clean large mason jar place a layer of eggplants, spread garlic paste over it, some cracked black peppers and a bay leaf, place a layer of peppers, pour some oil-vinegar mixture. Repeat over and over until the jar is full. Pack the ingredients very tight. Close the jar make sure it is closed tightly. Place it on the bottom of the refrigerator. Turn the jar over once a day (from the bottom to the top and back). It should be ready in about a week or so.
Click Here to Comment on This Recipe