Ingredients

• 30 mint leaves (fresh)
• 8 c wine vinegar (red)
• 6 c water
• 2 lb japanese eggplant
• 2 c olive oil
• 1 c more of both water
• 1 tb coarse salt
• 1 tb coarse sea salt to a (boil)
• 1/2 ts pepper flakes (red)
• 5 slices garlic (cloves)
• some mint