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Melanzane Sott'olio (Lightl Pickled Eggplant

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      Title: MELANZANE SOTT'OLIO (LIGHTL PICKLED EGGPLANT
 Categories: Appetizers, Italian, Vegetable
      Yield: 1 Quart
 
      2 lb Japanese eggplant
      4 c  Red wine vinegar
      4 c  Water
      1 tb Coarse salt
     30 ea Fresh mint leaves
      5 lg Garlic cloves, thinly sliced
    1/2 ts Red pepper flakes
      2 c  Olive oil, or as needed
 
  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 minutes, until
  it is soft & easily pierced. Remove with a slotted spoon. Repeat with
  the remaining slices of eggplant. If the liquid becomes too
  concentrated, add 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 until all the layers are used up & cover
  with olive oil. Cover & allow to marinate at room temperature for 2
  days. Serve as part of an antipasto or 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 minutes;
  it should be just piercable by a knife but not soft. Drain well &
  proceed as above.
 
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