Italian Marinated Eggplant (Aubergine)

1. Peel eggplant.

2. Cut the eggplants into thin long strips, like french fries.

3. Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.

4. Squeeze as much water as you can from eggplant.

5. Place water and vinegar to boil.

6. Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.

7. Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.

8. Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!

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Nutrient	Quantity
Carbohydrates	0.0476 g
Energy	21.42 kCal
Water	231.2645 g
Calcium, Ca	18.99 mg
Sodium, Na	4.75 mg
Manganese, Mn	0.0654 mg
Sugars, total	0.0476 g
Selenium, Se	0.595 g
Ash	0.1068 g
Copper, Cu	0.0154 mg
Iron, Fe	0.0357 mg
Carbohydrate, by difference	0.0476 g
Phosphorus, P	4.76 mg
Zinc, Zn	0.0119 mg
Magnesium, Mg	3.56 mg
Potassium, K	2.38 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Olive oil	0	0	0	0
Oregano	0	0	0	0
Water	0.5 cup	0	0	0
eggplant	1	0	0	0
Garlic Clove	6	0	0	0
white vinegar	0.5 cup	21.42	0.0476	0
hot pepper	0	0	0	0