2 lg. (about 2 lb. each) eggplants
Salt
3 c. water
2 c. white vinegar
2 c. pickled sweet red pepper slices
6 cloves garlic
1 c. oil
1 tsp. oregano
1/2 tsp. crushed red pepper

Peel eggplants, cut in 3 1/2 inch strips. Layer eggplant in colander. Set in bowl. Sprinkling each layer with about 1/2 teaspoon salt. Weight down with a heavy plate; let stand several hours to draw out juices.

In large saucepan bring 3 cups water and 2 cups white vinegar to boil. Add eggplant, simmer 2 minutes. Add 2 cups drained pickled sweet red pepper slices cut in 1/4 inch strips and 6 halved large cloves garlic. Simmer 1 minute. Drain well. Transfer to clean bowl. Add 1 cup oil, 1 teaspoon oregano and 1/2 teaspoon crushed red pepper; toss well. Chill. Spoon into containers. Refrigerate up to 3 weeks or freeze up to 4 months. Makes about 6 cups. Serve as appetizer, meat accompaniment or sandwich topping. May be served cold or at room temperature.