Pickled Eggplant - cooking recipe

Ingredients

eggplant
salt
vinegar
water
oil
garlic, chopped
hot pepper

Preparation

Scrub eggplant and slice into 1/2-inch slices (or less).
Salt both sides of each slice and stack together.
Let sit overnight. Next morning, squeeze out all the juice you can.
In a kettle bring 1/2 vinegar and 1/2 water to a boil.
Add eggplant making sure they are covered with water.
Make sure liquid keeps boiling. Test eggplant with a fork as you would potatoes.
When soft, lay out open on a cloth to cool.
Do not overlap.
When cold, start packing.
Layer oil, garlic, hot pepper, then eggplant in jar. Continue to layer keeping enough oil to cover eggplant.
I use either Wesson or Mazola oil.
Good in sandwiches.