Berenjenas En Escabeche - Marinated Eggplant - cooking recipe

Ingredients

2 medium sized eggplants, washed
coarse salt
1 cup vinegar (red wine or white)
1/2 cup water
1/2 cup olive oil
1 tablespoon dried parsley
1 tablespoon dried oregano
2 garlic cloves, crushed
red pepper, crushed, to taste
salt, to taste

Preparation

Trim the ends off the eggplant.
Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
Put the slices layer upon layer in a roasting pan.
Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
After two hours, drain and rinse the eggplant.
Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
Meanwhile, combine the remaining ingredients in a bowl.
When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
Refrigerate until cold.