Eggplants-Marinated

1. 1

   Peel and slice thin.

2. 2

   Put in crock or glass container in layers with salt between layers.

3. 3

   Apply heavy weight for 24 hours. Pour out liquid and rinse well.

4. 4

   Return to container and cover with white vinegar.

5. 5

   Let set another 24 hours.

6. 6

   Squeeze out vinegar.

7. 7

   Add olive oil, minced garlic, oregano and crushed red pepper to taste.

8. 8

   Ready to eat or can be sealed in jar with oil.

No additional tips available.