Grilled Eggplant Salad in a Jar

Ingredients:

• 3 medium eggplants
• 2 cups finely chopped bell peppers
• 4 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1–2 small hot peppers, finely chopped
• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil (plus extra for topping)

Instructions:

1. Slice the eggplants into thin rounds and grill them until tender, without any oil.
2. In a separate bowl, mix the chopped bell peppers, garlic, parsley, and hot peppers.
3. In a clean container or dish, layer the grilled eggplant slices with the pepper mixture, alternating layers. Lightly drizzle each layer with apple cider vinegar and sprinkle with a little olive oil.
4. Let the layered mixture sit overnight at room temperature to allow flavors to meld.
5. The next day, transfer the mixture into a clean jar, pressing gently to remove air pockets. Add a bit more olive oil on top—about 1/2 inch—and place a small wooden or plastic weight to keep the salad submerged.
6. Store in the refrigerator. The salad will keep well for up to one month.

Notes:

• This recipe contains no added salt.
• For extra flavor, you can adjust the amount of hot pepper to taste.