This recipe was originally found at cookbookarchaeology.com.
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Ingredients
| 4 | small | Chinese or Italian eggplants (about 1 1/4 lb.) peeled and cut in thin strips |
| 1 | quart | Cider vinegar |
| 2 | cloves | garlic minced |
| Salt and pepper | ||
| 1-2 | crushed bay leaves | |
| 1 | tsp. | chopped fresh oregano (optional) |
| red pepper flakes to taste (optional) | ||
| 3 | tbsp. | extra virgin olive oil |
| 1 | whole bay leaf and additional olive oil |
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