Pickled Eggplant #3
A recipe from the Sneaky Kitchen
6 Eggplants
Kosher Salt
White or Cider Vinegar
3-4 cloves garlic, sliced thin
One bunch parsley, minced
Some mint, minced (Optional, but nice)
1/2 - 1 teaspoon red pepper flakes
1/4 green bell pepper, minced

Slice eggplant thinly & cut slices into thin strips. Layer strips in a colander & mix with some kosher salt. Place colander in sink, put a dish on top & something heavy on the dish to weigh it down. This helps to take the bitterness out of the eggplant. After an hour, squeeze the eggplant.

Take a large pot & put in the eggplant. Cover with a ratio of 2 C. water to 1 C. vinegar. Bring to a boil, then shut the heat off & allow the eggplant to cool in the water.

In a large bowl place sliced garlic, chopped herbs, red pepper & green pepper. Squeeze as much water out of the eggplant as you can & place it in the bowl. Pour in some extra virgin olive oil (at least 1 C.) & 1/4 C. vinegar. Stir well. Place eggplant in a jar, pressing down to remove any air. Leave an inch at the top & pour in some olive oil so that all the eggplant is submerged.  Cover with a lid & let marinate for one month in the refrigerator.