marinated@eggplant.ca

Jamie Kennedy's Seasons in the section devoted to Fall has a number of recipes for preserves. Among them are instructions for putting by a bushel of eggplant. The operation has two stages. The first is to salt the rounds of eggplant in such a manner to allow them to drain. The second is to pack the eggplant rounds into jars with a mixture of olive oil, white wine vinegar and garlic and to process.