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Old 10-22-2007, 01:40 PM   #11
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MM, well, my "salt to taste" could be a problam. I love salty foods, very salty. So I might be adding a lot more salt than any other person.
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Old 10-22-2007, 01:41 PM   #12
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In any rate. Forget about the 6 month, just eat it with in 1 week. The idea was topost the recipe, not how long it will keep.
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Old 10-22-2007, 03:08 PM   #13
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Your recipe sounds interestin but it isn't greek. We don't use ketchup in eggplant salad and I 've never seen a version of eggplant salad here with tomato. If you put the mixture in the glass jar when it is still hot, it might form a vacuum(if you could call it that) making it keep for as long as you say.
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Old 10-22-2007, 04:26 PM   #14
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Aha, that is why I said "some people" call it that.
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Old 10-22-2007, 05:08 PM   #15
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I wonder if the original idea behind the recipe had some italian influence. If you added a few more things such as celery, capers and olives and substituted the ketchup with tomato paste, you'd have something similar to Caponata.
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Old 10-22-2007, 10:37 PM   #16
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It is hard to say. I am originaly from Ukraine, who knows where and how recipes moved around. It may have been some Mediterenian influence, because I see things like that available in Mediterenian stores.
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