1:
3 pounds eggplant
2 tablespoons salt
1/3 cup virgin olive oil
1 small onion
1 small red bell pepper, seeded and julienne
6 garlic cloves
1 tablespoon oregano leaves
1 tablespoon capers
1/2 teaspoon dried hot red pepper flakes
3 cups white wine vinegar
2 tablespoons sugar
Peel the eggplant and cut into 1/8 inch julienne strips about 2 inches long.
Place the eggplant in a colander. Add the salt and toss well.
Cover the colander, place over a large bowl, and let stand 1 hour.
Combine the oil, onion, pepper and garlic in a large, heavy non-reactive Dutch oven or deep skillet
Place over medium heat, and sauté the mixture for 5 min. Add the eggplant and sauté until golden on all sides, about 5 min. Stir in the oregano, capers and hot pepper flakes.
Remove the pan from the heat and divide the eggplant mixture among 6 sterilized half-pint jars.
Return the Dutch oven to the stove and add the vinegar add sugar. Turn the heat up to high and bring the mixture to a boil.
Reduce the heat and simmer for 5 min.
Remove the pan from the heat and spoon the liquid mixture equally into the 6 jars, leaving a 1/4 inch head space in each jar.
Seal the jars and process in a boiling water bath for 15 min. Let cool and store in a cool, dark place for 2 – 3 weeks before using
2:
12 baby eggplants, with stems intact
3 cups red wine vinegar
1 cup olive oil
8 cloves garlic, chopped finely
1 1/2 Tbsp. each salt and ground cumin
2 – 3 dried red chili peppers
1/2 tsp. oregano
black pepper to taste
Make a 1″ (2 1/2 cm) slit in each eggplant. Place the eggplants in a saucepan with a large amount of lightly salted boiling water and cook until just tender (about 10-12 minutes). Drain, cool and transfer the eggplants to a large crock or jar.
In a mixing bowl, combine the remaining ingredients with about 4 cups of water. Pour this mixture over the eggplants. If necessary, add water so that the eggplants are covered. Cover the container tightly and let stand at room temperature for 3-4 days.
To serve, drain and serve whole.
3:
1 3/4 cups white vinegar
2 tablespoons salt
6 small eggplants, about 6 ounces each
2 tablespoons extra virgin olive oil
20 fresh mint leaves, torn into small pieces
3 to 4 garlic cloves, sliced very thin
In a 5-quart pot, bring enough cold water to cover the eggplants, 1 1/2 cups of the white vinegar and the salt to a boil. Trim the stems and cut the eggplants in quarters lengthwise. Add the eggplant to the pot and place a heatproof plate or pot lid small enough to fit into the pot over the eggplants to keep them submerged. Boil until the eggplant is tender, but not mushy, about 15 minutes. Drain the eggplant thoroughly and spread them out on a baking sheet to cool.
Remove the peels from the eggplant; they should be easy enough to remove with your fingers, if not, help them along with a paring knife. Strip away the seeds with your fingers and tear the eggplant into strips about 1/2-inch wide, placing them in a bowl as you work. Add the remaining 1/4 cup white vinegar, the olive oil, mint leaves and garlic. Toss well and let marinate at least 2 hours at room temperature, or up to 2 to 3 days in the refrigerator before serving. If refrigerated, bring the eggplant to room temperature and check the seasoning before serving.
4:
1 pound small eggplants, blossom ends trimmed, cut into rounds about 3/8 inch thick
1 tablespoon salt
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil, or more to cover
2 tablespoons minced garlic
1/3 cup coarsely chopped fresh mint
Grated zest of 1 lemon
Salt and freshly cracked black pepper
2 or 3 small fresh chiles of your choice, diced (optional)
Directions:
Place the eggplant slices on a nonreactive baking sheet and sprinkle them with the salt. Let them stand for 30 to 45 minutes, and then wipe them dry with paper towels.
Preheat your broiler or build a medium-hot fire in your grill (you should be able to hold your hand 5 inches above the grill surface for only 3 seconds).
In a small bowl, combine the lemon juice, vinegar, and honey and mix to combine well. Brush this mixture onto the eggplant slices, then brush on about 1/4 cup of the oil. Place the eggplant slices on the grill or leave them on the baking sheet and place it under the broiler. Cook until the eggplant has softened a little but is not fully cooked, about to 3 minutes per side. Remove from the heat, and sprinkle with the garlic, mint, zest, and salt and pepper to taste. Layer into a close-fitting sealable jar or deep-sided bowl, pack in the chiles, and add just enough oil to cover. Cover tightly and refrigerate.
These pickles, which will keep at least a month at room temperature and several months refrigerated, are best served at room temperature.