3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano

In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.

Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).

Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.