Colorful Antipasti Jars

• 4 tbsp + 2 cups olive oil
• 2 None small eggplants (each about 6 oz), sliced
• 4 cloves garlic, peeled and thinly sliced
• 2 None red, 2 green and 2 yellow peppers, deseeded and cut into chunks
• 2 tbsp fresh oregano, little reserved for garnish, remaining leaves stripped from stems
• 12 oz feta, cut into cubes
• 2 tsp black peppercorns
• None None Sliced ciabatta and breadsticks, to serve

1. Heat 2 tbsp oil in a frying pan and fry the eggplant slices for 2 mins on each side. Season with salt and black pepper and allow to cool.
2. Heat 2 tbsp oil in a frying pan and fry the garlic for 1 min. Add the peppers and fry for 10 mins, until softened. Season with salt and black pepper. Stir in the oregano. Allow to cool.
3. Mix the eggplant, peppers and feta together and spoon into four 8 oz jars. Pour 1/2 cup oil into each jar and add 1/2 tsp peppercorns. Seal and allow to marinate for at least 1 hour.
4. Serve with ciabatta and breadsticks, garnished with remaining oregano.

eggplants, garlic, red, fresh oregano, feta, black peppercorns, breadsticks

Taken from recipes-plus.com/api/v2.0/recipes/16626 (may not work)