Easy Escabecce Eggplants - cooking recipe

Ingredients

2 to 3 lb. eggplants
2 to 3 Tbsp. oregano
2 to 3 Tbsp. chopped parsley (fresh or dried)
salt
pepper
2 to 5 garlic cloves, sliced
1 c. olive oil
10 c. water
4 c. white vinegar

Preparation

Wash eggplants and cut off stems.
Cut slices about 1/2-inch wide; (if eggplants are too big, cut in half lengthwise and then slice).