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

In large bowl, slice eggplant (without skin) and layer between salt. Pour 3 cups of white vinegar over eggplant and leave overnight. Wring out each piece twice - slice into strips. Put in large mixing bowl and add 1/2 cup oil, 1/4 cup white vinegar, 1/2 cup wine vinegar. Add garlic, celery and peppers. Mix well, put in glass jars and refrigerate.