Marinated Eggplant 

Thank`s Brooklyn man ! I liked it when you said if don`t make it when you like it " hand in your Italian card" LOL !! I`ll be making this today !! Buona Fortuna amico !!

Mein Rezept roh: Auberginen salzen, 24 h pressen, dann 24 h in Essig pressen, mischen mit Orignao, Chili und Knoblauch, in Gläser füllen mit normalen Öl auffüllen, Deckel leicht darauf und nach 10-12h den Ölstand kontrollieren, bei Bedarf nachfüllen. Ich lagere gleich im Kühlschrank. Ich werde dein Rezept versuchen, es erscheint mir sicherer zu sein als meines (Botulismus), danke dafür good luck👍👍😘😘 Je niedriger der pH-Wert, desto saurer ist das Lebensmittel. Gesäuerte Produkte mit einem pH-Wert und weniger als 4,6 gelten als sicher. Liebe Grüße aus Wien

Welcome back

I’ll be making this next week! Thank you!

My mother use to make this every year. They are great on steak sandwiches, salads or just out of the jar.

I'm making this tomorrow!

I know you have the recipe for caponata….please!

We've made this for years using the same method. However, the last few years we've omitted the garlic due to the possibility of creating a botulism from the oil and garlic. What do you think? I've never heard of anyone getting it at least not those eating the pickled eggplant. KNOWLEDGE ARTICLE Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days. It may be frozen for several months. Package in glass freezer jars or plastic freezer boxes, leaving ½-inch headspace. Label, date, and freeze. For more information, see the Centers for Disease Control and Prevention's Foodborne Botulism.

Caponata recipe ??