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.