One of the greatest starters ever. We love to serve it on home-baked bread or on a salad to add texture and spice.
Makes 1 quart jar
Bring 2 quarts water to the boil with ¼ cup apple cider vinegar. Cook eggplant for 2 minutes. Transfer to a fine mesh colander and press with a plate and a light weight for 15 minutes.
Make marinade while eggplant drains.
Mix together well and transfer to a glass jar. Chill. Allow about an hour before serving.
This will keep for at least a month in the fridge.