Eggplant Escabeche

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Eggplant Escabeche

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Ingredients for about 2 pints:
3/4 cup sliced roasted sweet and/or hot peppers
1 large eggplant, halved, cut in 1/4 slices
1 large zucchini, halved, cut in 1/4 slices
tossed with 2 tablespoons kosher salt
1 cup white wine vinegar
2/3 cup water
1/2 cup olive oil
2 cloves finely crushed garlic
1/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper to taste
1 tablespoon  freshly chopped parsley
1 tablespoon  freshly chopped oregano
kosher salt and freshly ground black pepper to taste
1/4 cup vegetable oil

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