Italian Marinated Eggplant (aubergine)

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

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

Recipe

• 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!