Berenjenas En Escabeche - Marinated Eggplant

Ingredients

• 2 medium sized eggplants, washed
• coarse salt
• 1 cup vinegar (red wine or white)
• 1/2 cup water
• 1/2 cup olive oil
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 2 garlic cloves, crushed
• red peppers, crushed, to taste
• salt, to taste

Directions

1. 1

   Trim the ends off the eggplant.

2. 2

   Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.

3. 3

   Put the slices layer upon layer in a roasting pan.

4. 4

   Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)

5. 5

   After two hours, drain and rinse the eggplant.

6. 6

   Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.

7. 7

   Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.

8. 8

   Meanwhile, combine the remaining ingredients in a bowl.

9. 9

   When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.

10. 10

    Refrigerate until cold.