Makes 1 quart
This recipe, from his mother, Tina, is a favorite of Pino Maffeo's.
|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|
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.