ITALIAN MARINATED EGGPLANT ANTIPASTO RECIPE - (3.9/5)

Italian Marinated Eggplant Antipasto Recipe - (3.9/5) image

Provided by á-18

Number Of Ingredients 7

1 pound eggplant
1/4 cup olive oil
1/3 cup white wine vinegar
1 fresh or dried long chili, finely chopped (or to taste)
1/2 teaspoon salt
2 garlic cloves, minced (or to taste)
1 teaspoon dried oregano

Steps:

Wash and pare eggplant. Slice into 1/2-inch thick slices, and then cut again into 1/2-inch strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove pan from heat and let stand for 15 minutes. The strips will become translucent and sink to the bottom. Drain in colander and place a small plate on top of eggplant, adding a heavy weight (such as a gallon jug of water). Let it drain for at least an hour. In a medium bowl, stir together the rest of the ingredients to make the marinade, and then add the eggplant, stirring gently. Refrigerate and serve within 2 days, or pack into 2 small jars or 1 pint jar and twist the lid(s) on tightly. Process in a hot water bath for 5 minutes (I boiled mine for 5 minutes instead). Keep refrigerated after opening.