| 1 | Peel the eggplants & cut them into ? thick slices. |
| 2 | Bring the vinegar, water & salt to a boil in a heavy saucepan. |
| 3 | In the boiling liquid, immerse as many of the eggplant slices as possible in one layer. |
| 4 | Lower the heat to a simmer & set a weighted plate on top of the eggplant to keep it submerged. |
| 5 | Cook for about 10 minutes, until it is soft & easily pierced. |
| 6 | Remove with a slotted spoon. |
| 7 | Repeat with the remaining slices of eggplant. |
| 8 | If the liquid becomes too concentrated, add 1 c more of both water & vinegar. |
| 9 | Arrange a layer of eggplant slices in a glass bowl. |
| 10 | Sprinkle with some mint, garlic & red pepper flakes. |
| 11 | Repeat until all the layers are used up & cover with olive oil. |
| 12 | Cover & allow to marinate at room temperature for 2 days. |
| 13 | Serve as part of an antipasto or with any salad. |
| 14 | Variation: melanzane sott"olio ii: a stronger version. |
| 15 | Cut the peeled eggplant into 1 ? thick slices. |
| 16 | Bring 4 c red wine vinegar, 2 c water & 1 tb coarse sea salt to a boil. |
| 17 | Cook submerged eggplant for 5 minutes; it should be just piercable by a knife but not soft. |
| 18 | Drain well & proceed as above. |
