Made to trinitapolese
Instructions
Wash the vegetables thoroughly, dry them with a paper towel and cut into long lists about 7/8 inches, about 2 and a half thick.
Place them in a colander in layers, sprinkling salt between a layer and the other and subject to uniform pressure for about 24 hours on the floor of the kitchen sink, so that the water seep away.
Later, strizzatele (you will find that they will have lost volume), it should be kept in a glass container filled with vinegar and let it sit for 12 hours.
Finally, wring well and place layered compost in glass jars from 1000 g, alternating with fresh mint leaves, minced, oregano and garlic, if you like, chili.
Filled with olive oil extra-virgin, making sure it leaking at the bottom of the pot, fill each blank space, then tapped and store the jars in a cool place.
Tip: compost, can be consumed immediately.
Caution: keep the oil level higher than that of the vegetables.
Ingredients and dosing for 4 persons
- 1000 g of eggplant
- 330 g of large fleshy yellow peppers
- 330 g of large fleshy red peppers
- 330 g of large fleshy green peppers
- 1000 g of celery sticks
- White wine vinegar
- Olive oil extra virgin
- Coarse sea salt
- Fresh mint (leaves)
- Oregano
- Garlic
- Dried chili without seeds, crumbled