Marinated Eggplant

• 2 pound eggplant, peeled and cut into 3- by 1/4-inch sticks
• 3 cups water
• 1 1/2 cups white-wine vinegar
• 4 garlic cloves, coarsely chopped
• 1 tablespoon finely chopped oregano
• About 1 1/2 cups olive oil, divided
• Accompaniment: crusty Italian bread

1. Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours.
2. (Eggplant will turn brown.)
3. Discard liquid in bowl.
4. Gently squeeze handfuls of eggplant.
5. Bring water and vinegar to a boil in a medium pot.
6. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes.
7. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can).
8. Continue to drain, covered and chilled, 8 to 12 hours.
9. Discard liquid in bowl.
10. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.
11. Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
12. Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant.
13. Marinate eggplant, covered and chilled, at least 4 hours.
14. Bring to room temperature before serving.

eggplant, water, whitewine vinegar, garlic, oregano, olive oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/marinated-eggplant-351171 (may not work)