16 oz. red wine vinegar
1 lg. eggplant, cut into slices broadside, 1/4 to 3/8 inches thick
Olive oil, to be used as needed
5 garlic cloves, cut into sm. pieces
1 level tsp. oregano
1/2 tsp. crushed hot pepper
1 qt. jar or larger jar (mouth must be 3 inches wide) with lid

Use 1 1/2 quart stainless steel pot. Place in vinegar and bring to a boil. Lower heat to medium-low. Place in 4-5 slices of eggplant and cook for 1 minute. Remove with fork to a flat dish, then remove from dish to a paper towel. Repeat to all slices. Place a couple ounces of oil into jar. Add 3-4 slices of eggplant slices, garlic, oregano, and hot pepper. Repeat this procedure until all the eggplant slices are gone. The add oil. (Make sure that oil covers all the slices.) Seal tightly with lid. Set aside at least 3 weeks before serving. After serving, make sure that oil covers are the unused portion before restoring.