Cooking Our Way

This recipe is for 1 bushel eggplant and about 1/3 bushel of peppers.  Yields 11 to 12 quarts of pickles.
Peel and cut eggplant into 1 inch cubes.  Slice peppers.  Put in enamel container in layers with about three lbs. salt (not iodized).  Put weight on top and let set two to three days or until liquid covers.  Pour off salt water and squeeze out excess.  Add enough white distilled vinegar diluted with equal parts water to cover (about three qts.)  Add garlic, basil and hot peppers (9 garlic, 9 basil leaves or more, 10-12 peppers).  Let set two to three weeks in refrigerator making sure vinegar covers.  To use, drain off vinegar, rinse if desired.  Season with oregano, crushed red peppers, and olive oil.