Ingredients

• 30 mint leaves (fresh)
• 1,900 ml wine vinegar (red)
• 1,400 ml water
• 900 gr japanese eggplant
• 475 ml olive oil
• 240 ml more of both water
• 8 gr coarse salt
• 8 gr coarse sea salt to a (boil)
• 1 gr pepper flakes (red)
• 5 slices garlic (cloves)
• some mint