4 lb. eggplant
1 lg. red pepper
1 lg. green pepper
3 c. vinegar
6 c. water
1 tbsp. salt
1 bulb of garlic (about 10 cloves)
2 tsp. oregano
2 c. olive oil
Hot pepper (opt.)

Skin and cut eggplants and peppers julienne style. Combine 1 part vinegar and 2 parts water. Soak eggplant and peppers overnight (or 4 hours) in water, vinegar and salt mixture. Squeeze out eggplant and peppers and in a large bowl. Combine 1 cup oil, 2 teaspoons oregano, garlic and hot pepper (if desired). Add eggplant and peppers and mix well. fill jars with mixture, add a little oil on top. Let stand about 4 hours and add more oil if needed.