Trinitapolese ratatouille
Composta alla trinitapolese
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1 kg of eggplant
1 kg of yellow, red and green peppers (big and meaty)
1 kg of stalks of celery
white vinegar
olive oil
coarse sea salt
fresh mint (leaves)
garlic
oregano
crumbled dried chilli (seeded)
The preparation is easy.
Thoroughly clean the vegetables, dry them with a paper towel and cut into long lists of about 7-8 cm, 2 cm wide and thick around the middle.
Place them in a colander, sprinkling salt between one layer and each other and submit to uniform pressure for about 24 hours in terms of sink, so that the water seep away.
Later, squeeze (you will find that they will have lost volume), keep them in a container of glass, filled with vinegar and let it sit for 12 hours.
Finally, wring well and place layered compost in glass jars by 1 kg, alternating with fresh mint leaves, minced, oregano and garlic, if desired, chili.
Filled with olive oil making it, leaking on the bottom of the pot, fill every empty space, then corked and store the jars in a cool place.
TIP:
This compost may be consumed immediately.
TRICK:
Keep the oil level higher than that of vegetables.
Thanks to Paolo Argento, aforisma.it
