Canned Summer Antipasto Mix

2 1/2 pounds sweet peppers -- any color
2 1/2 eggplant
5 cups white wine vinegar
6 whole cloves - (to 8)
2 tablespoons black peppercorns
1/2 cup coarsely-chopped parsley
2 teaspoons salt
20 fresh green or purple basil leaves
4 ounces pitted large green olives - (about 1 cup)
1 1/4 cups good-quality fruity olive oil

Cut sweet peppers in half lengthwise. Remove and discard stems, seeds and ribs. Cut peppers into 1/2-inch long strips. Set aside.

Remove stems from eggplants. First cut them crosswise into 1/2-inch rounds, then cut each round into 1/2-inch wide strips. Set aside.

In a stainless steel or other non-reactive saucepan, combine vinegar, cloves and 1 tablespoon of peppercorns, and bring to a boil over high heat.

Add pepper strips, reduce heat to medium and simmer for 2 to 3 minutes. Using a slotted spoon, remove peppers from vinegar; set aside. Add eggplant to vinegar and simmer in the same manner. Remove eggplant as well. Have ready clean, dry jars with sealable lids.

Arrange a layer of eggplant strips in jar, then top with layer of pepper strips. Sprinkle with parsley, salt and 1 or 2 peppercorns. Then press a basil leaf against the wall of jar, scatter a few olive slices on top and pour in about 2 tablespoons of olive oil. Repeat layering process until jars are full.

Add olive oil to jars to cover contents completely to reach within 1/2-inch of jar rims. Using a damp cloth, wipe the rims clean. Cover with lids and process for 30 minutes in a hot-water bath. Remove jars. Let them cool for 12 hours or overnight. Store in a cool, dark place. Will keep for up to one year. Once opened, refrigerate.

This recipe yields about 3 pints.

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