Helen's italian pickled eggplant

[tiinytina]

ok don't laugh etc until you try this.. keep a crock on your counter of this stuff and it will dissappear.

Peel and slice up a large eggplant into strips that are about 1/2" wide and 2" long.
put into a glass or other non-reactive bowl or plastic tub with lid
Add kosher or table salt 2-4 Tbs (more if needed)
Mix to coat all pieces well
Cover and refrigerate 72 hours.
squeeze out excess water after 72 hours
put back in bowl (do not rinse)
cover eggplant with cider vinegar
Add some minced up garlic if you want
cover and put in fridge 72 hours
Squeeze out and drain eggplant
put into a crock or covered bowl
Cover in olive oil
let sit at room temp 72 hours before eating
Can live at room temp after that (as it never lasts long)

yummo.

My good friends mom, Helen, used to make this. She was polish but her hubby was italian... I became an addict....

Tina