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Eggplant AntipastoMy cousin, who is a fabulous cook, sent me this recipe. In her words: “When I lived in New York, I could have lived off this stuff. It is ridiculous! Serve it with crusty bread, Italian cheeses, and/ or roasted red peppers or tomatoes-- it is a fantastic antipasto….YUM. A little labor intensive, but TOTALLY worth it…” 3 medium eggplant, peeled and cut into 3- by 1/4-inch
sticks 1) Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours.(Eggplant will turn brown.) Discard liquid in bowl. 2) Gently squeeze handfuls of eggplant. Bring water and vinegar to a boil in a medium pot. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can). Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry. 3) Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl. 4) Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate eggplant, covered and chilled, at least 4 hours. 5) Bring to room temperature before serving. Gets better over time, and keeps for a month or more (if you can make it last that long!)
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