2. Slice crosswise in 1/8 strips.

3. Place strips one on top of the other.

4. Place in colander and allow to drain for 1 hour.

5. Dip each strip of eggplant quickly in boiling white vinegar.

6. Drain eggplant.

7. Cut eggplant into desired shape, cuts, strips, etc.

8. Place in bowl.

9. Add oil, oregano, garlic (or garlic powder).

10. Any vegetable can be added such as thin slices of carrots, cooked cauliflower, string beans, mushrooms, etc.

11. Keeps indefinitely. Good eating!