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Italian Eggplant

A home-style Italian Eggplant made with Salt, Vinegar, Water, and Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 1 cup
• 1/2 cup
• 3/4 cup

Method (preview)

1. 1

   Place eggplant slices in salted water, to remove bitterness.

2. 2

   Use minimum of water, weight eggplant down to keep submerged for 20 to 30 minutes.

3. 3

   Drain, rinse and set aside.

4. 4

   Bring vinegar and 1/2 cup water to boil.

5. 5

   Add eggplant and reboil a few minutes until soft but very firm.

6. 6

   Drain and pack tightly in pint jars or other containers.

7. 7

   Combine basil and/or oregano, garlic, pepper and olive oil.

8. 8

   Pour over jarred eggplant making sure several garlic halves are poked down the sides of each pint.

9. 9

   Add more oil to cover, if necessary.