Ingredients
- 4 eggplants
- 1 extra virgin would be prohibitive for too many
- 1 eggplant a bowl with all the other ingredien (into)
- 1/4 from top to bottom (thick)
- 3 c regular olive oil all
- 1/2 c salt
- 1/2 cup sal
- 1/4 c garlic (chopped)
- 2 1/2 tb oregano if available (fresh)
- 1 ts vinegar (white)
- 1 ts extra virgin olive oil go
- 1 tb oregano (dried)
- 1 ts pepper (crushed red)
- 1/2 ts salt
- 1 package greenest you find
oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that.
