A Recipe Rooted in Tradition: Pickled Eggplant in Olive OIl

There are few things more satisfying than growing your own eggplant. First, there are so many different varieties to choose from, of all different shapes, sizes, and colors.

In early summer, there's the pleasure of seeing the first flowers on the plants, delicate, purple, promising blooms. And after that, little shiny bulges soon emerge. Watching them grow week by week is a great thrill (at least it's my kind thrill) especially when you get to ponder for weeks and weeks what you will make with them once they're ready to harvest.

One of my yearly eggplant must-make is pickled eggplant in olive oil (melanzane sottolio). I make several jars to freeze, and several to gobble up right away! This is a traditional Italian recipe and there are countless ways to make it. I learned how to make it many years ago when I spent a summer working on farms throughout Italy. One of my best friend's mom also makes a killer version and whenever Im at his house, I have to poke my nose in his fridge to see if I can find a jar to dip into.

In Italy, each family has their own method that's been passed down through generations. The herbs used can vary from parsley to basil to mint to oregano (I usually use a mix of parsley and basil). Some people add celery, red peppers, sun-dried tomatoes, capers or olives. The great thing about this recipe is that you can make pretty much any variation and it's going to be delicious. Like so many old recipes, there are a million different ways to make this one. Don't get too caught up in the details and feel free to adjust my version to suit your tastes. In the past, I've made this using large chunks of eggplant instead of long thin slices, I've left the skins on, taken the skins off, I've tried many of the different methods for pickling the eggplant including soaking it in pure vinegar overnight instead of cooking it in a blend of vinegar and water. No matter which method Ive tried, it has always yielded exquisite results. It's a recipe that you can't really mess up, and the variations are a matter of personal taste and family tradition.

I like to use thin or smaller-sized eggplants (the long thin Asian varieties work well) because they have fewer seeds and are less bitter. I use apple cider vinegar because that's what is locally available to me, but feel free to use white vinegar instead.

Be sure to store your pickled eggplant in the fridge and use it within a week or freeze it. (Due to the risk of botulism, storing oil and vegetables at room temperature is not recommended). Pickled eggplant is especially delicious in sandwiches or on toasted bread. Try it as a pizza topping or sliced into a pasta salad. It will add a burst flavor to any dish you add it to.