Italian Marinated Eggplant (Aubergine)

1. 1

   Peel eggplant.

2. 2

   Cut the eggplants into thin long strips, like french fries.

3. 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. 4

   Squeeze as much water as you can from eggplant.

5. 5

   Place water and vinegar to boil.

6. 6

   Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.

7. 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. 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!

* Per serving · 4 servings · Values may vary.