Eggplant Sandwich (version III)

1/2 pound Italian eggplant
1 1/2 teaspoon salt
1 cup extra virgin olive oil
1 garlic clove, crushed
2 tablespoons red wine vinegar
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon coarse grind black pepper
pinch of crushed red pepper flakes

Slice eggplant into 1/8-inch slices. Layer slices in a colander, salting each layer liberally. Let sit one hour.

Rinse off bitter liquid and dry slices with paper towels or in a salad spinner.

Mix remaining ingredients.

Toss eggplant slices in marinade, cover and refrigerate for 3 to 4 days. Stir every day. The eggplant is ready when the flesh has become relatively translucent and no longer tastes raw.

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