Italian Pickled eggplant 3 medium eggplant 3 tsp salt 5 cups water 2 cup white wine vinegar parsley, basil, chillies, garlic for your herb mix Extra virgin olive oil *** This liquid is enough for 6-8 eggplants*** Peel and slice eggplant and cut into strips Add into a bowl and submerge in Water and add salt. Cover bowl and sit overnight (8 hrs) Drain the liquid - do not rinse the eggplant squeeze out as much excess moisture as possible Place water vinegar in a pot bring to boil. Add eggplant boil
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