Pickled eggplant, marinated olives, pepperoncini, marinated mushrooms, bocconcini Recipe

Prepare the Eggplant

Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

Pickle the Eggplant

In a pot, combine vinegar, water, garlic, olive oil, salt, black peppercorns, and oregano. Bring to a boil. Add eggplant slices and simmer for 10 minutes. Remove from heat and let cool before transferring to a jar.

Marinate the Olives

In a bowl, combine olives, olive oil, lemon zest, garlic, rosemary, and red pepper flakes. Mix well and let sit for at least 1 hour before serving.

Pickle the Pepperoncini

In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil and pour over pepperoncini in a jar. Allow to cool before sealing the jar.

Marinate the Mushrooms

In a saucepan, combine vinegar, olive oil, garlic, thyme, and salt. Bring to a boil and add mushrooms. Simmer for 5-7 minutes. Let cool before transferring to a jar.

Marinate the Bocconcini

In a bowl, combine bocconcini, olive oil, balsamic vinegar, fresh basil, and salt. Mix gently and let marinate for at least 30 minutes.