Things You'll Need:
- 2 lbs. eggplant Peeler Knife Colander Salt Paper towels Chopped garlic to taste 3 tbsp. fresh oregano, chopped 2 tbsp. white vinegar Hot peppers, anchovies, capers or cracked pepper corns Olive oil Clean glass jar with tight fitting lid
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Step 1
Cut the ends off the eggplant, peel it and cut it into strips about 1/4 inch on each side.
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Step 2
Place the eggplant in a metal colander and put the colander in a large bowl. Sprinkle the eggplant liberally with salt. Cover the bowl and put it in the refrigerator overnight. Empty the liquid from the bowl if it becomes deep enough to touch the colander.
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Step 3
Remove the colander from the bowl. Leave the eggplant in the colander and rinse with cold water. Let the eggplant drain.
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Step 4
Lay several layers of paper towels on a cutting board. Spread the eggplant on the towels. Put several more paper towels on top of the eggplant and press down to release more moisture from the eggplant.
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Step 5
Repeat until no more liquid can be pressed out of the vegetable.
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Step 6
Mix the eggplant with the oregano, garlic and the vinegar. Place in a clean glass jar, interspersing eggplant with peppers, anchovies, capers or cracked pepper.
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Step 7
Cover with olive oil and seal tightly. Store in the refrigerator.
