Melanzane Marinade

Directions

1. 1
   Slice eggplant in 3 centimeter thick slices.
2. 2
   (Optional:
3. 3
   Peel eggplant.)
4. 4
   Sprinkle with salt, cover and let stand 30 minutes. Discard water which comes from eggplant and dry with paper towels. Saute eggplant with garlic and olive oil.
5. 5
   Press and cook garlic in a small amount of olive oil.
6. 6
   Cut hot pepper into thin strips. Place vinegar, garlic, hot pepper, black pepper and laurel leaf in a small pot and boil.
7. 7
   Pour mixture over vegetables, cover and let sit for half a day in a cold place.
8. 8
   Top with remaining ingredients and serve cold or at room temperature.
9. 9
   Serve as a side dish with meat.