| Tillies’ Eggplant Salad | |||
| 2 | Eggplants | ||
| 1 each | Green, Red and Yellow Peppers | ||
| 4 cloves | Garlic chopped | ||
| 2 to 3 | Celery stalks chopped Oregano and Basil | ||
| t Tbsp. | Oregano and Basil | ||
| Green and Black Olives | |||
| cut in half (no pits) | |||
| Salt and Pepper to taste | |||
| Olive Oil and vinegar | |||
| Cut eggplant into strips 3″ long and 1/4: thick do not peel. | |||
| Boil pot of water, put eggplant in and let boil 2-4 minutes. | |||
| Do not over cook or eggplant will get mushy | |||
| Cut up peppers, celery and olives | |||
| Mix all ingredients together adding enough oil and vinegar to coat | |||
| everything without soaking | |||
| Place in refrigerator for about 3 days, stirring occasionally. | |||
| Remove from refrigerator about an hour before serving to allow oil to soften | |||
| Mixed Italian Olives | ||||
| 1/2 Lbs. | Green Olives | |||
| 1/2 Lbs. | Black Olives | |||
| 1 each | Green, Red and Yellow Peppers | |||
| 1-2 cloves | Garlic crushed | |||
| 3 | Celery stalks chopped | |||
| 1 Tbsp. | Oregano and Basil | |||
| Salt and Pepper to taste | ||||
| 1/4 C. each | Olive oil and vinegar | |||
| Crack Olives with a hammer or mallet and remove pits. | ||||
| Combine the olives with the remaining ingredients. | ||||
| Mix all ingredients together with the oil and vinegar to coat. | ||||
| Let stand for one day on counter then stir and | ||||
| place in refrigerator for several days. | ||||
| They are ready to eat! | ||||
| You can store them in sterilized jars for several weeks. Be sure to refrigerate! | ||||
from Lydia Stanehope
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