Title: Melanzane Sott'olio D'oliva (Marinated Eggplant in Olive Oil
Categories: Italian Vegetable
Yield: 6 Servings
| 4 | md | Eggplants (about 3 1/2 lbs) |
| 1/2 | c | Salt |
| 1 | qt | White vinegar |
| 1 | c | Extra virgin olive oil |
| 3 | c | Olive oil |
| 1/4 | c | Chopped garlic |
| 1 | ts | Crushed red pepper |
| 1 | tb | Dried oregano OR |
| 2 1/2 | | Fresh oregano |
| 1/2 | ts | Salt |
1. Slice the skins off the eggplants, and slice them about 1/4 inch thick
from top to bottom. Then slice across to get pieces the size of French
fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt.
2. Move the eggplant strips into a colander, arraying them in a relatively
uniform layer up the sides. Put a bowl the same size as the colander inside
the colander and weigh it down with three or so pounds of weight. [I find a
foil covered common solid brick is a handy kitchen tool] Put the entire
apparatus in the sink to drain for 45 minutes. This will remove any
bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold
water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with
the vinegar, and marinate it for 30 minutes. [It will return to shape like
a wet sponge] 4. Drain the vinegar from the eggplant and squeeze it dry
again. Put the eggplant into a bowl with all the other ingredients. 5. Pour
the contents into a canning jar. Make SURE therre is enough olive oil to
completely cover all the eggplant about 1/2 inch deep. Tightly seal and
refrigerate the jar. Marinate for at least a week; the ideal time is
actually three months, and the eggplant will keep getting better even after
that.