Melanzane Sott'Olio (Lightly Pickled 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

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.