Marinated Eggplant Livia
|Eggplant||1 Pound (1 Whole)|
|Eggplant||To Taste (For Draining Eggplant, Plus Additional To Taste)|
|Fruity green olive oil||1 1⁄2 Cup (24 tbs)|
|Dried red chilies||2 Small|
|Garlic||3 Clove (15 gm), slightly crushed|
|Red wine vinegar||3 Tablespoon|
|Dried oregano||2 Tablespoon|
|Dried basil||1 Tablespoon|
|Coarsely crushed black peppercorns||1 Tablespoon|
Cut the unpeeled eggplant into 1/8 inch crosswise slices.
Arrange them in layers in a colander, salting heavily as you do so.
Weight with a heavy plate or bowl and let stand for 1 hour.
Whisk together remaining ingredients.
Rinse eggplant slices well, pat them dry with paper towels, and arrange in layers in bowl, pouring the marinade over each layer as you go.
Cover the eggplant and let it marinate, refrigerated, for 3 days, stirring it once a day.
Drain the eggplant, fish out chilies and garlic, and use eggplant in sandwiches, in salads, or as part of an antipasto.