Slow Living in Italy: Preparing Traditional Eggplants, Zucchini, and Cherry Tomatoes in Oil

Slow Living in Italy: Preparing Traditional Eggplants, Zucchini, and Cherry Tomatoes in Oil In today's episode, I will share with you the traditional Italian recipes I'm preparing for cherry tomatoes, eggplants, and zucchini in oil. Cherry Tomatoes in Olive Oil: - Cherry tomatoes - Olive oil - Sea salt - Fresh basil leaves - Garlic - White vinegar - your favorite spices and herbs (e.g., oregano, thyme, red pepper flakes) Instructions: - Thoroughly wash the cherry tomatoes, then cut them in half. - In sterilized jars, start layering the halved cherry tomatoes with slices of garlic and fresh basil leaves. Sprinkle sea salt and your preferred spices or herbs between the layers. - Occasionally sprinkle a bit of white vinegar over the layers. This adds a slight tang and helps with preservation. - Once the jar is filled, pour olive oil over the ingredients, ensuring everything is fully submerged. Press down gently to remove any air pockets. - Seal the jars tightly. To ensure preservation, pasteurize the jars by placing them in a pot of water, bringing it to a simmer, and allowing them to heat for about 20 minutes. - After pasteurization, let the jars cool to room temperature. Store them in a cool, dark place. Allow the tomatoes to marinate for at least a week before using to let the flavors meld. * These cherry tomatoes in olive oil are perfect for adding to salads, pastas, or as a delicious topping for bruschetta. Once opened, store the jar in the refrigerator and consume within a month. Eggplants or Zucchini in Oil: - 1 kg eggplants or 1 kg zucchini; - 400 ml water - 400 ml white vinegar - Garlic (to taste) - Rosemary, basil leaves or your favorite herbs - Sea salt - Olive oil (as much as needed) Instructions: - Peel the eggplants or zucchini and cut them into fine slices. Place the slices in a strainer, layering them with sea salt. Mix the slices well, then place a weight on top of them to press out the bitter juice. Let them rest for a few hours. - In a pot, bring the water and white vinegar to a boil. Once boiling, add the eggplant or zucchini slices and cook them for a few minutes, depending on how crunchy you prefer them. The longer they cook, the softer they'll become. - Remove the eggplant or zucchini slices from the pot and place them on a piece of paper towel or a kitchen towel to cool and dry. - Once the eggplants or zucchini are pretty dry, transfer them to the sterilized jars, mixing them with sliced garlic and your chosen herbs. Ensure the flavors are well distributed throughout the jar. - Pour olive oil over the eggplant or zucchini mixture, filling the jar completely and making sure all the gaps are filled. The eggplants or zucchini should be fully submerged in the oil. - Seal the jars tightly and pasteurize them by placing the jars in a pot of water, bringing it to a simmer, and letting them heat for about 20 minutes. - After pasteurization, let the jars cool to room temperature before storing them in a cool, dark place. Allow the eggplants or zucchini to marinate for at least a week before using to let the flavors meld. These eggplants and zucchini in oil are perfect for adding to antipasto platters, sandwiches, or as a flavorful accompaniment to a variety of dishes. Once opened, store the jar in the refrigerator and consume within a month. More about me: My name is Cory, I live on the outskirts of Milan in a 100-years-old renovated house and I work as a creative producer in advertisement. In my spare time I am writing screenplays and I am currently working on my new book. Here you can find the illustrated children books that I wrote under the pseudonym Tina Renolf. Italian printed version: https://www.lulu.com/shop/tina-renolf/un-insolito-racconto-natalizio/paperback/product-1q5jz5me.html?q=&page=1&pageSize=4 https://www.lulu.com/shop/tina-renolf/nel-regno-di-titina/paperback/product-1q5g86p8.html?q=tina+renolf&page=1&pageSize=4 https://www.lulu.com/shop/tina-renolf/lolo-nel-mondo-degli-abissi/paperback/product-1r84wmdg.html?q=tina+renolf&page=1&pageSize=4 English printed version: https://www.lulu.com/shop/tina-renolf/in-titinas-kingdom/paperback/product-12jewye5.html?q=tina+renolf&page=1&pageSize=4 Italian e-book version: https://www.lulu.com/shop/tina-renolf/un-insolito-racconto-natalizio/ebook/product-1g8924r7.html?q=tina+renolf&page=1&pageSize=4 https://www.lulu.com/shop/tina-renolf/nel-regno-di-titina/ebook/product-1mqze2qr.html?q=tina+renolf&page=1&pageSize=4 https://www.lulu.com/shop/tina-renolf/lolo-nel-mondo-degli-abissi/ebook/product-1ngr6vgk.html?q=tina+renolf&page=1&pageSize=4 Business e-mail: cory.cozyhomediary@gmail.com Vinted @coripop Thank you for your love!💓 See you soon! Cory