This dish is best when the eggplant has had enough time to completely soak in the marinade, for this reason start its preparation at least two days before.

Ingredients:
1 large eggplant, approximately 2 lbs, peeled, 2 tablespoons salt, 8 cups water, 2 cups white wine vinegar 2 1/2 caps extra-virgin olive oil, 2 tablespoons chopped fresh nepeta (or wild mint), 2 teaspoons fresh oregano, 4 large cloves of garlic, minced, Salt and freshly ground black pepper

Preparation:
1. Dissolve the salt in a large bowl of water. Cut the eggplants crosswise into 3/4 inch thick slices. Place the slices in the salted water.
2. In a large pot combine 8 cups water and vinegar and bring to a boil. Drain the eggplant slices in a colander. Add slices to the water/vinegar mixture and cook for 3 minutes over medium heat. Using a slotted spoon transfer the eggplant slices to a dry kitchen towel, arranging in single layer. Cover with another towel and press lightly to absorb the liquid. Repeat for each batch, using dry towels. Drain for 1 hour.
3. Cut the drained eggplant slices in 3/4 inch cubes. Transfer to a large bowl.
4. In a small bowl mix together oil, herbs, pepper and garlic. Add salt to taste. Pour this mixture over the eggplant cubes adding enough oil to cover.
5. Cover and let sit for at least 2 days in a cool place before serving.

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