Yield: Serves 8.
- 2 large eggplants
- 1-1/2 teaspoons salt
- 1/4 cup white vinegar or dry white wine
- 1/4 cup olive oil
- 4 garlic cloves, diced
Instructions:Peel the eggplants and cut into 2-inch cubes. Cover with water and boil for 8 to 10 minutes or until soft (but not mushy). Drain.
In a large bowl with a tight-fitting lid, mix the salt, vinegar or wine, oil and diced garlic. Add the eggplant and store in the refrigerator for at least 2 days.