Italian Marinated Eggplant (Aubergine)

• 1 lb eggplant
• 1/2 cup white vinegar
• 1/2 cup water
• 1/4 teaspoon salt
• 6 garlic cloves
• dried oregano or fresh parsley
• fresh hot pepper
• olive oil

1. Peel eggplant.
2. Cut the eggplants into thin long strips, like french fries.
3. Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
4. Squeeze as much water as you can from eggplant.
5. Place water and vinegar to boil.
6. Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
7. Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
8. Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!

eggplant, white vinegar, water, salt, garlic, oregano, fresh hot pepper, olive oil

Taken from www.food.com/recipe/italian-marinated-eggplant-aubergine-169689 (may not work)