Marinated Eggplant - cooking recipe

Ingredients

2 lbs eggplants
2 cups olive oil
3/4 cup red wine vinegar
3 tablespoons crushed red pepper flakes
5 garlic cloves, minced
2 1/2 teaspoons salt
2 1/2 teaspoons dried oregano

Preparation

Wash and pare the eggplant. Slice 1/2\" thick, then cut the slices into 1/2\" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
Pack into small Ball canning jars and process in a hot water bath for 5 minutes.