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Ingredientes
- 4 lb Aubergine
- 1 lrg Red pepper
- 1 lrg Green pepper
- 3 c. Vinegar
- 6 c. Water
- 1 Tbsp. Salt
- 1 x Bulb garlic, (about 10 cloves)
- 2 tsp Oregano
- 2 c. Extra virgin olive oil Warm pepper, (opt.)
Direcciones
- Skin and cut aubergines and peppers julienne style. Combine 1 part vinegar and 2 parts water. Soak aubergine and peppers overnight (or possibly 4 hrs) in water, vinegar and salt mix. Squeeze out aubergine and peppers and in a large bowl. Combine 1 c. oil, 2 tsp. oregano, garlic and warm pepper
- (if you like). Add in aubergine and peppers and mix well. fill jars with mix, add in a little oil on top. Let stand about 4 hrs and add in more oil if needed.
- Alumni Mom
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1083g | |
| Recipe makes 4 servings | |
| Calories 1099 | |
| Calories from Fat 962 | 88% |
| Total Fat 108.91g | 136% |
| Saturated Fat 15.07g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1779mg | 74% |
| Potassium 1116mg | 32% |
| Total Carbs 26.53g | 7% |
| Dietary Fiber 14.0g | 47% |
| Sugars 11.59g | 8% |
| Protein 4.39g | 7% |
