Melanzane Marinade - cooking recipe

Ingredients

3 Melanzane (eggplant)
1 1/2 Tbsp. salt
olive oil
2 cloves garlic, pressed and sauteed
1/2 small hot pepper
2 tsp. vinegar
freshly milled black pepper
1 laurel leaf
spices (basil, oregano and chopped chives)

Preparation

Slice eggplant in 3 centimeter thick slices.
(Optional:
Peel eggplant.)
Sprinkle with salt, cover and let stand 30 minutes. Discard water which comes from eggplant and dry with paper towels. Saute eggplant with garlic and olive oil.
Press and cook garlic in a small amount of olive oil.
Cut hot pepper into thin strips. Place vinegar, garlic, hot pepper, black pepper and laurel leaf in a small pot and boil.
Pour mixture over vegetables, cover and let sit for half a day in a cold place.
Top with remaining ingredients and serve cold or at room temperature.
Serve as a side dish with meat.