Marinated Eggplant


2 large eggplants
1-1/2 teaspoons salt
1/4 cup white vinegar or dry white wine
1/4 cup olive oil
4 garlic cloves, diced


Peel the eggplants and cut into 2-inch cubes. Cover with water and boil for 8 to 10 minutes or until soft (but not mushy). Drain.

In a large bowl with a tight-fitting lid, mix the salt, vinegar or wine, oil and diced garlic. Add the eggplant and store in the refrigerator for at least 2 days.


Serves 8.

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