PICKLED EGGPLANT

3-6 Fresh firm eggplants

2 lbs salt

½ gal. good strong dark red wine vinegar.

Olive Oil

Garlic

Crushed Red Pepper

Oregano

Peel eggplant. Slice lengthwise about 1/4" thick.

Layer slices in deep flat container salting heavily between

each layer. Cover with flat plates to prevent slices from

floating. A dark brown "brine" will be drawn from the

eggplant by the salt. Let stand for 24 hours.

Place eggplant in press and squeeze out as much brine as

possible. Slices should be aproximately 1/8 t 1/16" thick

after pressing.

Prepare a 50% solution of vinegar and water. Bring to

boil. Place pressed slices in solution and cover with plates

to keep submerged. Let stand for 24 hours.

Press slices again.

After final pressing, layer slices in canning jars.

About every second or third layer sprinkle some chopped garlic, crushed red

pepper, oregano, olive oil and wine vinegar. Fill jar in this

manner until 2/3 to 3/4 full. Top off with olive oil and

spices. Eggplant will swell in time to fill the jar.

Serve this with cold antipasto, cheeses, roasted peppers and the like. One of our favorite uses of this was garnishing sandwiches of roast pork or pork loin, even turkey sandwiches are given quite a different zing with this addition.