Marinated Eggplant

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   ["Wash and pare the eggplant. Slice 1/2"" thick, then cut the slices into 1/2"" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.", "Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.", "Pack into small Ball canning jars and process in a hot water bath for 5 minutes."]

* Per serving · 4 servings · Values may vary.

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