Italian Marinated Eggplant (Aubergine)

These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.

• Ready In: 13 mins
• Serves: 6

Ingredients

• 1  lb eggplant
• 1⁄2 cup white vinegar
• 1⁄2 cup water
• 1⁄4 teaspoon salt
• 6  garlic cloves
•  of fresh mint or  dried oregano or  fresh parsley
•  fresh  hot pepper
•  olive oil

Directions

1. Peel eggplant.
2. Cut the eggplants into thin long strips, like french fries.
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. Squeeze as much water as you can from eggplant.
5. Place water and vinegar to boil.
6. Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
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. 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!