"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 pounds medium to small eggplants salt chopped garlic to taste chopped fresh mint, handful chopped fresh oregano, small handful 2 Tbs. wine vinegar hot pepper flakes to taste cracked peppercorns
peel the eggplant and cut into 1/4 inch strips. Salt heavily and toss in a bowl. Let steep for 12 hours in a colander set over a bowl. Sprinkle with a bit more salt halfway through.
Put the eggplant into a clean kitchen towel (2-3 batches) and squeeze thoroughly to remove liquid. Mix eggplant, herbs, garlic and half the vinegar. Pack the eggplant in layers in a large mason jar, putting the peppercorns and pepper flakes between the layers and press down with a spoon or ladle. Add good virgin olive oil to cover. Keep refrigerated for up to a year.
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