Marinated Eggplant
"This recipe was passed down to food editor Gina Marie Miraglia Eriquez via in-laws and aunts from Calabria, Italy, to Brooklyn. In this savory starter, sticks of eggplant readily soak up a garlicky oil- and-vinegar marinade and soften, making them an ideal topping for crusty bread. Although her great-aunt used to make and jar vats of this antipasto, Miraglia Eriquez now prepares and refrigerates smaller batches. You'll always be glad to have some on hand...."
INGREDIENTS
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2 pound eggplant, peeled and cut into 3- by 1/4-inch sticks
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3 cups water
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1 1/2 cups white-wine vinegar
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4 garlic cloves, coarsely chopped
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1 tablespoon finely chopped oregano
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About 1 1/2 cups olive oil, divided
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Accompaniment: crusty Italian bread
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