4 bell peppers, 2 red and 2 green
1 bunch celery
6 to 8 carrots
6 to 8 tomatoes (bell)
6 to 8 eggplants
All of the above are washed.
The eggplants are peeled and sliced into thin shards.
The peppers are sliced into thin shards.
The tomatoes are thinly sliced.
The carrots are sliced into thin shards.
The celery is chopped.
The above are put into a large pan, that has been filled half way with water, a handful of fine salt, and about 1/4 cup of lemon juice.
Pour 1 quart of white vinegar over the veggies and mix (by hand).
Press down and place a cloth directly on the veggies, and allow to rest for at least 12 hours.
After the 12 hours, lay out the cloth and place handsful of the veggies on top, roll the cloth and wring out the moisture. Put the veggies in another large pan,and then add,
extra virgin olive oil,
a palm full of oregano
2 chopped up cloves of garlic
pepperocini ( 3 or 4) these are hot and chopped up.
Red tabasco peppers (picante) - 3 or 4 of these are chopped up and very hot also.
Some dried red pepper flakes.
All are mixed together by hand and then put into wide-mouth jars.(not plastic)
Press down in jar and alternate with oil. Fill jar to the top with veggies, and cover with oil.
This makes at least 2 quarts.
Do not refrigerate.
When some is removed, be sure to add oil to cover veggies.
This can be used in a sandwich with meats or cheese.
As a side dish with chicken, veal, pork, or just put some on bread.
The possibilities are endless.
Do not be concerned with calories. Just enjoy.
November 5, 1999