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Eggplant escabeche
Chapter IX ·
Side dishes · Nº 343
Eggplant escabeche
Version 1
Version 2
10 ingredients
5 steps
Ingredients
Method
Ingredients
For
2
eggplants
2
bell peppers
, red
2
onions
, medium
200 g
raisins
200 g
olives
, black
oregano
, to taste
½ glass
olive oil
vinegar
, a little
salt
black pepper
, if you like
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Method
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1
Cut the eggplants, bell peppers and onions, all into thin strips.
2
Soak the eggplants in water, changing the water several times. In the last water, add a little salt.
3
Season everything like a salad, with 1/2 glass of olive oil, a little vinegar, salt and black pepper (if you like).
4
Bake in a covered Pyrex dish for ± 40 minutes, stirring occasionally with a wooden spoon.
5
Keep it in the refrigerator.
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