- 4 to 6 cups red wine vinegar
- 2 medium size firm eggplant, end and stem trimmed and discarded, and cut in 1/4-inchrounds
- Extra Virgin Olive Oil
- Whole peppercorns
- Sea salt
- Fresh mint or basil
- Fill a non-reactive pot with vinegar. Add the eggplant slices. Bring the vinegar to a boil. Lower the heat and cook the eggplant for 2 minutes. Remove the eggplant slices to paper towel-lined platter with a slotted spoon.
- Fill sterilized jars with layers of eggplant, mint or basil; add salt and peppercorns to taste. Cover jars completely with olive oil, making sure the eggplant is submerged. Cap and refrigerate for 6 weeks. Bring to room temperature to serve.