1 lg. eggplant with skin, cut into lg. cubes
1/2 c. wine vinegar
1 tsp. salt
1/2 tsp. pepper
2 cloves garlic, sliced
1 tsp. chopped oregano
1/2 tsp. chopped basil
1 c. olive oil

Boil eggplant cubes in water 10 minutes and drain well. Place in a large bowl with vinegar, salt, pepper, garlic, oregano and basil. Mix well and let stand in this marinade at least 12 hours. Before serving, add olive oil and mix well. This will keep for at least 1 week in refrigerator. It's a good dish to have on hand.