Pickled Eggplant

Directions

1. 1
   Trim the eggplants and cube the eggplants, just under an inch cubed. Place them in small pot and boil in the apple vinegar, about 15 minutes, until the cubes are soft and well-cooked but still hold their shape.
2. 2
   Meanwhile, thinly slice the garlic into a bowl in which you have poured the olive oil. Drain the eggplant (notice how purple the vinegar has become!) and mix it into the olive oil and garlic. Once cool, add the parsley.
3. 3
   Salt and pepper to taste. I very often leave this as is, sans salt and pepper. Enjoy!