Cured Eggplant

2 medium eggplants
1-2 c. apple cider vinegar
1 medium red bell pepper
1/2 c. fresh basil, chopped
1 T. garlic, minced
olive oil, enough to cover

• Slice eggplant horizontally into very thin slices and place in a wide-mouth jar.
• Add enough apple cider vinegar to cover all the slices.
• Set a smaller jar  (filled with water) into the larger jar to weigh-down the eggplant into marinade and sit in a cool dry place for 2-4 days.
• By hand, squeeze all moisture from the eggplant and clean the wide-mouth jar.
• Return eggplant to jar and add red bell pepper, basil, garlic, and fresh ground black pepper to taste.
• Fill the jar with enough olive oil to cover all contents.
• Seal and store in cool place until desired ripeness (2-3 days to 6 weeks)

Cured eggplant keeps indefinitely, but once the jar is opened it must be refrigerated.