2 lbs. eggplant, peeled and cut into 1-inch rounds
Salt for sprinkling on the eggplant
1 1/2 cups white vinegar
1 cup water
Dried oregano, to taste
4-6 cloves garlic, crushed
Olive oil sufficient to cover the eggplant
• Place the eggplant slices in a colander and sprinkle each layer with salt. Let stand for 2 to 3 hours, shaking every 30 minutes, to let the bitter juices drain.
• Bring the vinegar and water to a boil in a large pot. Poach the eggplant slices for 3 minutes. Drain.
• Stack the eggplant slices in a large glass jar, sprinkling the oregano and crushed garlic between each layer. Pour enough olive oil into the jar to cover the slices.
• Put a lid on the jar and let stand for 1 week.