Eggplant marinated in vinaigrette

Makes 10-12 servings.

• 4 small purple eggplants (about 1 kg),
• 5 cloves garlic, crushed,
• 1 tsp salt,
• 1 Tbs dried oregano,
• 1 1/4 cups white vinegar,
• 2 cups olive oil (aprox.).

1. Peel eggplant and slice into 1/2-inch thick rounds.
2. Place in colander, salt both sides and let stand 3 hours, shaking occasionally to drain.
3. Press slices, rinse, and pat dry.
4. Heat vinegar and 1 Tbs water in large saucepan over medium heat.
5. Poach eggplant slices 5 minutes.
6. Drain and arrange in layers in large glass jar, distributing garlic and oregano between layers.
7. Fill jar with oil and close tightly.
8. Marinate in refrigerator 1 week.

Keeps up to 3 weeks.