Eggplant, Italian Style - cooking recipe

Ingredients

1 1/2 eggplant per jar
Red pepper seeds
Chopped oregano
1 or more gallons veg. oil (not olive oil)
Salt
White vinegar
Water
Pint or quart jars

Preparation

Remove & discard stems.
Peel & slice approx. 1/8th inch think.
Layer into a colander or pot.
Add a lot of salt between each layer.
This will take all of the natural liquids from them and act as a preservative.
Put a heavy object on top of them to help squeeze the liquid from them.
Let set for at least 12 hours. Remove from colander/pot and squeeze any excess liquid if necessary.
Be careful not to break them apart.
Mix 1 part white vinegar with 2 parts water in large pot and bring to a boil.
Add sliced eggplants and boil about 2 mins.
Remove and drain.
Pat dry.
In largest bowl you can find, put eggplant, chopped garlic, oregano, red pepper seeds and oil.
Mix thoroughly making sure all of the eggplants have been absorbed and oiled.
Layer into jars while adding more oil a little at a time until oil reaches the very rim of jar.
Insert a long knife length ways along the inside edge of jars.
This is so all air bubbles can escape.
Wipe top rim clean so that the lids will seal properly.
Put lids on and tighten well.
Put in cool place and wait 1-2 weeks before eating. The longer the better.
Enjoy in a sandwich or as a side dish.