Beringela Curtida

Directions

1. 1
   Peel eggplants and finely chop use a knife, not a food processor.
2. 2
   Place chopped eggplant in a colander it should almost fill a standard size colander it seems like a lot but it will reduce by about two thirds.
3. 3
   Toss with salt and let it sit for about 2 hours until it is soft and the water has been released form the eggplant you can check by squeezing a piece between your fingers press the eggplant down to release all of the liquid.
4. 4
   Bring 2 cups water and one cup white vinegar to a boil in a pan large enough to hold the eggplant.
5. 5
   When the water is at a boil, add the eggplant and stir- return to a boil and cook for about 1 minute.
6. 6
   Drain well and place eggplants in a serving dish, toss the garlic with the hot eggplant.
7. 7
   Season with olive oil and oregano.
8. 8
   Chill for best flavor.
9. 9
   Serve at room temperature.