How to Pickle Eggplant, southern Italy style.

This is a great mason jar dish, it holds for about two weeks before opening, and paired with a sharp and salty Pecornio Romano, it can't be beat! Give it a try and let me know what you think.

Ingredients:
Japanese or baby eggplant, large dice
champagne vinegar
water
coriander seeds
garlic
red olives
parsley
capers
fresh chilly
EV olive oil
Pecorino Romano

Method:
Dice the Eggplant into 1 inch cubes, or long strips
Add the eggplant, a tablespoon of coriander seeds and smashed clove of garlic. add liquid (in the ratio of 1/3 champagne vinegar 2/3 water) until the eggplant are submerged. Bring to a boil on high heat. When the skin begins to turn brown, boil an additional 5 minutes.

meanwhile: roughly chop the capers, parsley and chilly pepper.
Drain the eggplant, coriander and garlic.
Add to a mason jar in layers. Some eggplant, some parsley and capers, some eggplant exc. Top the mason jar with olive oil, really fill it, like a lot. there should be no air gaps, only oil.
top while it's hot and put it in the fridge.
Remove 20 minutes before consuming to allow the oil to return to room temp.
enjoy - write me any questions and/or comments! and be sure to subscribe!!