Eggplant in Escabèche Sauce

Aubergines à l'Escabèche : instructions

• 1
  Slice the peeled eggplants, sprinkle them with salt, and let them sit for half an hour.
• 2
  Rinse them. Fill a pot with half white vinegar and half water, and when it comes to a boil, add the eggplants a few at a time so they don’t overcook.
• 3
  Use a slotted spoon to transfer them to a colander.
• 4
  Once all the pones are cooked, place them in a bowl and add ground chili pepper, oregano, minced garlic, oil, and vinegar, then taste them.
• 5
  If they're ready, just add some salt, grab a roll and a good bottle of wine, and enjoy.