Berenjenas En Escabeche - Marinated Eggplant

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/the-truck-drive.html

• Ready In: 2 hrs 35 mins
• Serves: 6

Ingredients

• 2  medium  sized eggplants, washed
•  coarse salt
• 1  cup vinegar (red wine or white)
• 1⁄2 cup water
• 1⁄2 cup olive oil
• 1  tablespoon dried parsley
• 1  tablespoon dried oregano
• 2  garlic cloves, crushed
•  red pepper, crushed, to taste
•  salt, to taste

Directions

1. Trim the ends off the eggplant.
2. Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
3. Put the slices layer upon layer in a roasting pan.
4. Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
5. After two hours, drain and rinse the eggplant.
6. Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
7. Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
8. Meanwhile, combine the remaining ingredients in a bowl.
9. When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
10. Refrigerate until cold.