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Ingredients
- 2 lb Japanese eggplant
- 4 c. Red wine vinegar
- 4 c. Water
- 1 Tbsp. Coarse salt
- 30 x Fresh mint leaves
- 5 lrg Garlic cloves, thinly sliced
- 1/2 tsp Red pepper flakes
- 2 c. Extra virgin olive oil, or possibly as needed
Directions
- Peel the eggplants & cut them into 1/4" thick slices. Bring the vinegar, water & salt to a boil in a heavy saucepan. In the boiling liquid, immerse as many of the eggplant slices as possible in one layer. Lower the heat to a simmer & set a weighted plate on top of the eggplant to keep it submerged. Cook for about 10 min, till it is soft & easily pierced. Remove with a slotted spoon. Repeat with the remaining slices of eggplant. If the liquid becomes too concentrated, add in 1 c more of both water & vinegar.
- Arrange a layer of eggplant slices in a glass bowl. Sprinkle with some mint, garlic & red pepper flakes. Repeat till all the layers are used up & cover with extra virgin olive oil. Cover & allow to marinate at room temperature for 2 days.
- Serve as part of an antipasto or possibly with any salad.
- VARIATION: Melanzane Sott'Olio II: A stronger version. Cut the peeled eggplant into 1 1/2" thick slices. Bring 4 c red wine vinegar, 2 c water & 1 tb coarse sea salt to a boil. Cook submerged eggplant for 5 min; it should be just piercable by a knife but not soft. Drain well & proceed as above.
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