Tag Archives: Rosetta Costantino’s My Calabria

End of Season Report: Fermented Eggplant Pickles

Houseproud Ferm'd Eggplant IMG_3006As reported earlier this summer, eggplant pickles are easy to make and taste like olives when they’re done. They’re marvelous, really. My eggplant pickles are based very loosely on a recipe in a wonderful cookbook called My Calabria, by Rosetta Costantino. Her recipe for pickled eggplant preserved in oil, Melanzane Sott’Olio, is given in the Calabrian pantry chapter, which is a chapter I practically have memorized. In fact, I have either made or have plans to make every recipe in the chapter, and how often can you say that? Continue reading