Appetizer
2 medium size eggplants
olive oil
1 tablespoon oregano
6 peeled garlic cloves
salt
black pepper
This is great as a side dish along with meat, or on its own with bread, or as an appetizer with small squares of focaccia. My kids like it in their sandwiches on top of cold cuts. This makes their sandwiches more interesting.
Peel and slice eggplant into thin 10 cm long strips and sprinkle them thoroughly with salt. Set aside for about half an hour.
Take a large part and add 3 parts water to 2 parts white vinegar to pot until more than half full. Place on stove and heat on high until pot begins to boil.
Rinse the eggplant slices, drain and place in boiling water/vinegar. stir and when water and vinegar begin to boil again, immediately remove the pot from the stove and drain the liquid by dumping everything through a strainer.
Sprinkle eggplant with oregano and place in clean, sterile jars and tightly pack putting in some of the garlic cloves. Pour enough olive oil in to completely cover the eggplants and seal the jars.
May keep for a few months until opened. Once opened, lasts in refrigerator for a few weeks. Be sure to completely cover remaining eggplants in jar with the oil and to will prevent spoiling.