Marinated Eggplant (version III)

4 pounds small eggplant cut in 1/4-inch slices
3 tablespoons salt
olive oil to fry + 4 tablespoons extra
1 cup fresh mint leaves loosely packed
red pepper flakes to taste
1/2 cup white wine vinegar
1/2 cup water
2 cloves garlic chopped

Layer eggplant in a strainer and sprinkle salt on each layer. Let drain for 1 1/2 hours then pat dry. Fry eggplant in very hot oil until brown. Layer the eggplant in a bow and sprinkle each layer with mint, and red pepper flakes. Salt to taste. Combine vinegar and water, bring to a boil, add garlic and simmer 10 minutes. Add the 4 tablespoons of olive oil and pour over the eggplant. Refrigerate for 24 hours before serving. Serve at room temperature.

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