Marinated Eggplant in Olive Oil

1. 1

   Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom.

2. 2

   Then slice across to get pieces the size of French fries.

3. 3

   Put the eggplant strips in a bowl and toss with the 1/2 cup of salt.

4. 4

   Move the eggplant strips into a colander.

5. 5

   Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight.

6. 6

   Put the entire apparatus in the sink to drain for 45 minutes.

7. 7

   This will remove any bitterness from the eggplant.

8. 8

   Rinse the salt off the eggplant with cold water.

9. 9

   Drain it well, then SQUEEZE it dry.

10. 10

    Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes.

11. 11

    Drain the vinegar from the eggplant and squeeze it dry again.

12. 12

    Put the eggplant into a bowl with all the other ingredients.

13. 13

    Pour the contents into a canning jar.

14. 14

    Make SURE there is enough olive oil to completely cover all the eggplant about 1/2 inch deep.

15. 15

    Tightly seal and refrigerate the jar.

16. 16

    Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that.

* Per serving · 4 servings · Values may vary.

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