Marinated Eggplant

Directions

1. 1
   Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours.
2. 2
   (Eggplant will turn brown.)
3. 3
   Discard liquid in bowl.
4. 4
   Gently squeeze handfuls of eggplant.
5. 5
   Bring water and vinegar to a boil in a medium pot.
6. 6
   Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes.
7. 7
   Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can).
8. 8
   Continue to drain, covered and chilled, 8 to 12 hours.
9. 9
   Discard liquid in bowl.
10. 10
    Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.
11. 11
    Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
12. 12
    Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant.
13. 13
    Marinate eggplant, covered and chilled, at least 4 hours.
14. 14
    Bring to room temperature before serving.