*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Japanese eggplant
    4       c            Red wine vinegar
    4       c            Water
    1       tb           Coarse salt
   30       ea           Fresh mint leaves
    5       lg           Garlic cloves, thinly sliced
      1/2   ts           Red pepper flakes
    2       c            Olive oil, or as needed
   Peel the eggplants & cut them into 1/4 thick slices.
   Bring the vinegar, water & salt to a boil in a heavy
   saucepan.  In the boiling liquid, immerse as many of
   the eggplant slices as possible in one layer.  Lower
   the heat to a simmer & set a weighted plate on top of
   the eggplant to keep it submerged.  Cook for about 10
   minutes, until it is soft & easily pierced.  Remove
   with a slotted spoon.  Repeat with the remaining
   slices of eggplant.  If the liquid becomes too
   concentrated, add 1 c more of both water & vinegar.
   Arrange a layer of eggplant slices in a glass bowl.
   Sprinkle with some mint, garlic & red pepper flakes.
   Repeat until all the layers are used up & cover with
   olive oil.  Cover & allow to marinate at room
   temperature for 2 days. Serve as part of an antipasto
   or with any salad. VARIATION: Melanzane Sott'Olio II:
   A stronger version.  Cut the peeled eggplant into 1
   1/2 thick slices.  Bring 4 c red wine vinegar, 2 c
   water & 1 tb coarse sea salt to a boil.  Cook
   submerged eggplant for 5 minutes; it should be just
   piercable by a knife but not soft. Drain well &
   proceed as above.
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