Pickled Eggplant #2
A recipe from the Sneaky Kitchen
By Maureen
3 Eggplants
3 C. White Vinegar
1 C. Olive Oil
1/4 C. White Vinegar
1/2 C. Wine Vinegar
3 Garlic Cloves, Minced
2 Celery Stalks, Chopped
2 Lg. Red Peppers, Diced
Oregano

In large bowl, slice 3 eggplants (without skin).  Place in colander, sprinkle with salt & layer between paper towels.  Put a heavy bowl on top.  Set aside for 2 hours.  In large bowl combine 3 cups of white vinegar with drained eggplant & leave overnight.  Next morning, wring out each slice twice & cut into strips. put in large bowl mixed with 1 cup olive oil, 1/2 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, chopped celery stalks, 2 large red peppers diced & a dash of oregano (optional).  Mix well & put into Mason Jars & refrigerate.  Lasts 2 to 3 months.