Active Time

　　30 min

　　Total Time

　　1 day 1 day (includes draining and marinating)

　　This recipe was passed down to food editor Gina Marie Miraglia Eriquez via in-laws and aunts from Calabria, Italy, to Brooklyn. In this savory starter, sticks of eggplant readily soak up a garlicky oil- and-vinegar marinade and soften, making them an ideal topping for crusty bread. Although her great-aunt used to make and jar vats of this antipasto, Miraglia Eriquez now prepares and refrigerates smaller batches. You'll always be glad to have some on hand.

　　

Ingredients

Makes 12 (antipasto) servings with leftovers

　　2 pound eggplant, peeled and cut into 3- by 1/4-inch sticks

　　3 cups water

　　1 1/2 cups white-wine vinegar

　　4 garlic cloves, coarsely chopped

　　1 tablespoon finely chopped oregano

　　About 1 1/2 cups olive oil, divided

　　Accompaniment: crusty Italian bread

　　

Step 1

Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours. (Eggplant will turn brown.) Discard liquid in bowl.

　　

Step 2

Gently squeeze handfuls of eggplant. Bring water and vinegar to a boil in a medium pot. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can). Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.

　　

Step 3

Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.

　　

Step 4

Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.

　　Cooks’ note:

　　Marinated eggplant keeps, chilled, 1 month.