Makes 1 (32-ounce) jar
Prep time: 10 minutes
Total time: 25 minutes
Ingredients
1 ½ cups|375 ml olive oil
1 pound|450 grams Japanese eggplant, trimmed and cut into ¾-inch pieces
kosher salt, to taste
5 sprigs fresh thyme
4 garlic cloves, peeled and smashed
5 whole black peppercorns
3 sprigs fresh parsley
1 Holland pepper, split lengthwise
½ cup|125 ml red wine vinegar
1 lemon
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Directions
- Heat ¼ cup|60 ml olive oil in a large skillet over medium-high. Add half of the eggplant and season with salt. Cook, tossing occasionally, until golden, 4 to 5 minutes. Transfer the eggplant to a 32 ounce|945 ml jar. Repeat with an additional ¼ cup|60 ml olive oil and the remaining eggplant.
- Add the thyme, peppercorns, garlic, parsley, and pepper, then pour over the vinegar. Using a y-shaped peeler, remove the zest off of the lemon and add it to the jar, then top off with the remaining olive oil and seal.
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