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**Jess** · 12-10-2007

You can do a Scapece Eggplant (kind of salad )

1kg small eggplants
1/2 cup olive oil
3 tablespoons vinegar
Salt
A hot red pepper, shredded
Oregano
1-2 cloves of garlic

Quarter the eggplant and boil them in lightly salted water for 20 minutes. Remove them, press them well to drain off excess water, and let them cool. Once they have, transfer them in a salad bowl and season them with the remaining ingredients. They can be eaten after 24 hours, but will keep as long as a week in the refrigerator, covered.

And Athegan you can add any vegetable that u want

12-10-2007	#38
Jess Community Moderator Last Online: 06-23-2013 Join Date: Dec 2006 Posts: 14,267 Thanks: 7,236 Thanked 8,442 Times in 4,889 Posts Groans: 31 Groaned at 29 Times in 23 Posts	Re: The Food Thread You can do a Scapece Eggplant (kind of salad ) 1kg small eggplants 1/2 cup olive oil 3 tablespoons vinegar Salt A hot red pepper, shredded Oregano 1-2 cloves of garlic Quarter the eggplant and boil them in lightly salted water for 20 minutes. Remove them, press them well to drain off excess water, and let them cool. Once they have, transfer them in a salad bowl and season them with the remaining ingredients. They can be eaten after 24 hours, but will keep as long as a week in the refrigerator, covered. And Athegan you can add any vegetable that u want __________________ If my smoking bothers you. Don't breathe.