Beringela Curtida

• 3 medium eggplants
• 14 cup kosher salt
• 2 cups water
• 1 cup white vinegar
• 14 cup olive oil (Spanish is best and gives the most authentic flavor)
• 3 tablespoons dried oregano
• 3 cloves chopped fresh garlic
• 12 cup onion, chopped (optional)

1. Peel eggplants and finely chop use a knife, not a food processor.
2. Place chopped eggplant in a colander it should almost fill a standard size colander it seems like a lot but it will reduce by about two thirds.
3. Toss with salt and let it sit for about 2 hours until it is soft and the water has been released form the eggplant you can check by squeezing a piece between your fingers press the eggplant down to release all of the liquid.
4. Bring 2 cups water and one cup white vinegar to a boil in a pan large enough to hold the eggplant.
5. When the water is at a boil, add the eggplant and stir- return to a boil and cook for about 1 minute.
6. Drain well and place eggplants in a serving dish, toss the garlic with the hot eggplant.
7. Season with olive oil and oregano.
8. Chill for best flavor.
9. Serve at room temperature.

eggplants, kosher salt, water, white vinegar, olive oil, oregano, fresh garlic, onion

Taken from www.food.com/recipe/beringela-curtida-113714 (may not work)