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Marinated Eggplant Salad
1 large eggplant, cut into chunks or rounds,
salt the eggplant (skin on) for 25 minutes rinse
4 cloves garlic, pressed or minced
1 cup red wine vinegar
2 tablespoons olive oil
Mix all of these together. Layer eggplant pieces and as much fresh basil as you like in a corning ware (or similar dish) and pour vinegar mixture over the whole thing. Sprinkle a little salt and pepper if you care for it. Let the mixture sit in the refrigerator for at least an hour.
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