Marinated eggplant

Makes 1 quart

This recipe, from his mother, Tina, is a favorite of Pino Maffeo's.

3	Chinese eggplants
1/4	cup kosher salt, or to taste
1/4	cup red wine vinegar
2	cups olive oil
1	Thai red chili, thinly sliced lengthwise
1	clove garlic, thinly sliced
1	sprig of fresh thyme

1. Peel 3 wide, lengthwise strips from each eggplant, creating stripes. Cut the eggplants into thin strips, like french fries. Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours. Wipe out the bowl and transfer the eggplant to it.

2. Add the vinegar to the eggplant. Set aside for 1 hour.

3. Add the oil, chili, garlic, and thyme. Stir to combine and transfer the mixture to a 1-quart Mason jar. Refrigerate for at least 1 month before serving. Let the eggplant come to room temperature before serving with bread or on an antipasto platter.

Tina Maffeo