ingredients
3 eggplants average cut in straws,
type matchstick.
Cut the eggplants into thin slices, add a slice on top of the work and cut into straws.
Other Ingredients:
2 cups (tea) of fine salt (is to soak the eggplants)
For Season:
300 ml wine vinegar
200 ml virgin olive oil or to taste
1 cups (tea) of grated onion or chopped, washed and squeezed
1 cup (tea) of chopped parsley with stems and drizzling
1 cup (tea) chopped chives
1 cup (tea) of green olives and chopped girl
½ cup (tea) of capers (optional)
1 head of garlic without the mincemeat crumb
Bell peppers:
3 red peppers skinless seedless into thin strips, or the color of your choice.
Remove to the Chillies Skin:
I option:
Microwave:
Place the 3 peppers in a transparent plastic bag with four (4) tablespoons cold water.
Tie the mouth of the bag tying a knot, stick with a fork in four places below the node out all the air, not to burst in the microwave.
high power for 6 'to 8' minutes depending on fruit size.
Option II:
On Stove:
Prick a pepper with a fork, bring to high heat, go turning until it is all burnt.
Write a time.
Wrap with aluminum foil, let cool.
Remove the skin and seeds, rinse carefully with water.
Poking into thin strips, the size of a matchstick.
Once the eggplants are ready and drained, add the other ingredients and finally the chopped peppers.
Saves in the refrigerator, or in a glass screw cap.
Way of doing:
Wear gloves to drain and not stain your hand.
Wash eggplants, peel, cut into thin slices by length.
Place the eggplants over a board, a slice above the other, cut into thin sticks, the size of a match, so long as wide.
I Option:
Place the eggplants covered with water and salt, bring the refrigerator for 24 hours, stirring occasionally with a wooden spoon or silicone, not to stain your hands.
Do not put your hand in the brine with the eggplants, she stains the hand, it is hard to leave.
Option II:
Spread eggplants cut into straws in a rectangular terrine, cover with coarse salt.
Leave the aubergines to stand for 12 hours at room temperature, if it is too warm inside the refrigerator.
Then remove the salt, put the eggplants on fire with a glass of vinegar, so boil, remove from heat, drain and squeeze a little out all the liquid.
You can serve alone or with red chillies chopped fine without skins
If the weather is below 18 ° C need not leave the eggplant in the refrigerator
Note:
If you want to speed up the procedure, leaving the brine for one (1) hour.
Then throw enough water to remove excess salt, squeeze well to remove all the water.
Play chopsticks in boiling water, leave 1 '(one) minute. throw cold water, drain, squeeze well.
Season with enough vinegar, virgin olive oil, parsley with chopped stem, chives, garlic, onion, capers, chopped olives.
Mix well. Do not put salt yet.
After leaving for one (1) hour in spice, inside the refrigerator.
Take one hour before serving. Now test the salt.
If you need to put salt slowly (remember that eggplants were in brine) or coarse salt.
If leftovers put in a glass screw cap and store in
refrigerator.
Serve with toast or crackers.
Serve as an accompaniment to dishes.
Note:
If you prefer you can do only with chopsticks of eggplants.
Decoration:
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