Melanzane Marinade

• 3 Melanzane (eggplant)
• 1 1/2 Tbsp. salt
• olive oil
• 2 cloves garlic, pressed and sauteed
• 1/2 small hot pepper
• 2 tsp. vinegar
• freshly milled black pepper
• 1 laurel leaf
• spices (basil, oregano and chopped chives)

1. Slice eggplant in 3 centimeter thick slices.
2. (Optional:
3. Peel eggplant.)
4. Sprinkle with salt, cover and let stand 30 minutes. Discard water which comes from eggplant and dry with paper towels. Saute eggplant with garlic and olive oil.
5. Press and cook garlic in a small amount of olive oil.
6. Cut hot pepper into thin strips. Place vinegar, garlic, hot pepper, black pepper and laurel leaf in a small pot and boil.
7. Pour mixture over vegetables, cover and let sit for half a day in a cold place.
8. Top with remaining ingredients and serve cold or at room temperature.
9. Serve as a side dish with meat.

salt, olive oil, garlic, hot pepper, vinegar, black pepper, laurel leaf, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612325 (may not work)