Mixed Mediterranean in Oil

Servings: 1
Prep time: 15
Cooking time: 80
  • - 300 g of peppers
  • - 300 Eggplant
  • - 300 zucchini
  • - 500 ml of white wine vinegar
  • - 2 hot peppers
  • - 2 cloves of garlic
  • - 1 tablespoon capers
  • - 1 bunch of mint
  • - 1 bunch of basil
  • - Extra virgin olive oil
  • - Coarse salt
  1. Cut the peppers lengthwise to flaps. Slice the eggplant into slices about half a centimeter thick. Divide the zucchini into 4 pieces length-wise and then into logs about 3 cm long.
  2. Pour the vinegar and 2 cups water in a large pot, add a bit of salt and bring to a boil. Then you blanch a little time, peppers, eggplant and zucchini for 2-3 minutes. Drain with a slotted spoon and place on towels to dry overnight.
  3. Place the vegetables in layers in the vessels, the following day, alternating them. Place between each layer and the other the leaves of mint and basil, garlic slices very thin slices of red pepper and capers. Drizzle with a little oil each layer and then press well together, so that air is eliminated as much as possible. Fill the jars with oil, close them and let them be sterilized in boiling water for at least an hour.
  4. Let them cloesed for about a month before eating. Once opened, store in refrigerator