A Very Nonna Summer: Pickled Eggplant

Pickling eggplant, preserving tomatoes and sun-drying zucchini were signs that summer was coming to a close in the Corrado household.  Late August through early September my family was purchasing and preserving fresh vegetables in an effort to stock up for cooler weather months.  Even in October, my grandmother’s sandwiches held on to summer. And since I wish to do the same as my grandmother, I went wacky with the pickling in memory of her. No your sandwiches can taste like summer all year long too.

Spend this weekend jarring something tasty.

Grandmas Pickled Eggplant

1 large eggplant (cut into match sticks)
1 ½ c. white vinegar
¾ c. water
Kosher salt
Garlic
Red Pepper Flakes
Extra Virgin Olive Oil

-Cut eggplant and place in a large bowl, layering and sprinkling with salt
-Cover eggplant with vinegar and water and let refrigerate over night 
-Using a ricer, strain the eggplant until all excess vinegar/water is removed
-Place eggplant slices in a sterile jar, layering with red pepper flakes, garlic and olive oil; repeating until all eggplant has been used and jar is full
-Cover and allow to sit (the longer the eggplant sits, the stronger the flavor)