INSTRUCTIONS
1. Peel eggplant. Cut into strips ½ x 2 inches. Put into a strainer with a pot under it. Sprinkle with salt. Cover with wax paper and weight it down with a plate or dish. Let this sit for 4 hours.
2. Take the eggplant strips and squeeze them dry in between paper towels. Spread the eggplant out on a board and let sit for 2 hours.
3. In a container that has a tight lid, put together a mixture of the vinegar, oil and water. Add garlic, oregano and black pepper into the liquid.
4. Mix in the eggplant strips and store in refrigerator. There should be enough liquid to cover the eggplant.
