- 1 large organic eggplant
- 2 organic bay leaves
- 1 organic garlic
- 1 cup white vinegar
- 2 cups water
- 1 cup olive oil
- 1 tbsp dried oregano
- 1/2 tsp crushed red pepper
- 1 tsp salt
Peel and cut the eggplant in thick slices (about 0.4 inches each).
Put the slices in a colander and sprinkle the teaspoon of salt over them. Let them rest at room temperature for about 30 minutes.
Prepare the spices and the olive oil.
Mix the spices -oregano, garlic, red chili pepper- with the olive oil in a bowl and stir it with a spoon.
Remove the slices of eggplant from the colander, quickly run some cold water over them and pat dry with a paper towel.
In a medium sauce pan, mix the vinegar with the water.
Bring the water already mixed with the vinegar to a boil and add the bay leaves. Cut slices of the eggplant and add them to the boiling water.
Let it cook for about 5 minutes and remove the eggplants.
Let them drain.
In a sterilized jar, add about 1/4 cup of the olive oil and spices mixture.
Add part of the eggplants and some more of the olive oil mixture.
Let it cool at room temperature and then save it on the fridge. You can eat them the day after if you want, but the more days go by, the more tasteful it will be!