Pickled Italian Eggplant | RICARDO
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1/4 cup (60 ml) olive oil
- 8 garlic cloves, halved
- 1/2 sprig fresh rosemary
- 2 bell peppers, various colours, seeded and cut into 16 cubes each
- 4 small Italian eggplants, about 6 oz (170 g) each
- 3/4 cup (180 ml) balsamic vinegar
- 6 cups (1.5 litres) water
- 2 sprigs fresh thyme
- 3 bay leaves
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