This recipe may be reproduced with the following credit:
 by SILVIA BIANCO (http://www.chefsilvia.com)

Pickled Eggplant

INGREDIENTS:
2 long firm, relatively thin Italian eggplant (they are much better than fat ones which tend to be quite seedy)
2 teaspoons kosher or sea salt
1 cup white vinegar
2 cups water
3 - 4 cloves garlic, finely minced
½ cup flat leaf Italian parsley, minced
1/2 - 1 teaspoon red pepper flakes
1 red or yellow bell pepper, julienne

PREPARATION:

Slice the eggplant lengthwise in ¼ inch slices and cut the slices into thin ¼ inch strips
Layer the strips in a colander and mix with the salt. Place the colander in the sink, put a dish on top of it, and put something heavy on top of the dish to weigh it down. This helps to release the bitter juices.
After an hour or so, squeeze the eggplant between the palms of both hands. Squeeze out as much of the liquid as you can. This further removes the bitter juices.
Take a large pot and put in the eggplant. Cover with the water and vinegar (or any ratio of 2 cups water to 1 cup vinegar--depending on how much eggplant you have).
Bring to a boil. As soon as it boils, shut the heat off and allow the eggplant to cool in the water.
In a large bowl place the minced garlic, chopped parsley and pepper. Remove the eggplant from the pot and again squeeze as much water out of it as you can before placing it in the bowl with the other ingredients. Pour in some extra virgin olive oil (at least a cup) and a 1/4 cup of vinegar. Stir well. Place the eggplant in a jar (I use Mason jars), pressing down to remove any air. Leave about an inch at the top, and pour in more olive oil if needed so that all the eggplant is submerged. Cover with a lid and refrigerate.

As long as the eggplant stays submerged in oil, it will be good for many months. In fact, it just gets better the longer it marinates. Simply check and adjust the seasoning after it’s had a chance to marinate a day or two and remember to leave it out of the refrigerator for ten minutes or so before serving (the oil coagulates in the frig). Serve it with some fresh, rustic bread and it makes a delicious impromptu appetizer or snack whenever you want it.