On 8/10/2011 12:43 AM, Mike wrote:

>
> http://www.msadventuresinitaly.com/b...zane-sottolio/
>
> This is pretty close to how I do them now I sliced them in rounds from
> 1/4" to 1/2 inch thick. I laid down newspaper, then paper towels and a
> layer of sliced eggplant I covered that with another layer of paper towel
> more newspaper goes over this. the newspaper soaks up the moisture and the
> paper towel keeps the print away from the eggplant. repeat for however many
> eggplants you have. I used a big cookie sheet with weights to press down on
> the eggplants for several hours and extract excess moisture. My friend
> likes to grill them on low heat to dry them out he says they taste better
> that way. I haven't tried them that way yet. The dryer they are the
> chewier they get.
>
>


I may make just one jar at a time so I can refrigerate it. The thought
of botulism does cross my mind whenever I think of vegetables in oil.

Thanks so much. That sounds delicious. I am now sorry I didn't learn
to like eggplant until a few years ago because I've had some really
wonderful eggplant meals since.

Thanks again,
gloria p