Melanzane Sott’Olio – Marinated Eggplant in Oil

Marinated eggplant can work wonders on an antipasto table or as the filling to a great sandwich or bruschetta.


  • 4-6 cups red wine vinegar
  • 2 medium firm eggplant, end and stem trimmed and disgarded, and eggplant cut into 1/4-inch thick rounds
  • extra virgin olive oil
  • whole peppercorns
  • sea salt
  • fresh mint or basil


  1. Fill a non reactive pot with the vinegar. Add the eggplant slices. Bring the vinegar to a boil. Lower the heat and cook the eggplant for 2 minutes. Drain using a slotted spoon.
  2. Fill sterilized jars with layers of eggplant, mint or basil ; add salt and peppercorns to taste. Cover jars completely with olive oil,making sure the eggplant is submerged. Cap and refrigerate for 6weeks. Bring to room temperature to serve.

This recipe was featured on Season 19 - Episode 1903.

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