Cut the eggplants into strips about 3 inches long and ¼ inch thick
Sprinkle the eggplants liberally with salt
Let the eggplant sit for 1 hour
Drain the eggplant from any excess remaining water
Transfer the eggplant to a pot and add 3/4 cup apple cider vinegar and the water. Cover and bring to a boil. As soon as the mixture begins to boil remove the pot from the heat, and allow to cool completely, stirring occasionally
Place the garlic, red pepper, oregano and salt in a large bowl
Drain the cooled eggplant and add it to the bowl with the other ingredients. Pour at least 1 cup of olive oil and the remaining 2 tbsps. apple cider vinegar. Carefully mix all the ingredients
Transfer the mixture to a jar pressing down to remove any air
Leave about 1inch space between the vegetables and the rim of the jar. Pour in as much olive oil as needed so that all the eggplant is completely submerged. Do not overpack the jar
Place in the refrigerator for at least 24 hours
If you would like to make larger batches of this, always use double water to vinegar when boiling the eggplant.
