Marinated Eggplants

1 Lb Eggplants
3 Cloves of garlic
3 Bay Leaves
olive oil
white vinegar 1/3
white wine 1/3
water 1/3
Kosher salt
crushed hot red peppers
black peppercorns

• Wash and dry the eggplants
• Cut both ends and slice them1/2 in thick spread the slices out on a colander
• shake the Kosher salt on the eggplants for 1/2 an hour trying to sweat the bitterness out them
• Pat the slices dry with some paper towels.
• Put slices on a pot and cover them with a mixture of 1/3 each of water wine and vinegar
• Bring to a boil till they are tender but not soft.
• Dry the slices with paper towels.
• In a glass jar put three slices some chopped garlic and some crushed red pepper and some peppercorns
• the bay leaves should go on the side of the jar once you are finished with the previous step
• fill the jar with olive oil till it covers all the eggplant, let it sit for three days

You can use a glass bowl if you don't have a jar. You should not use red pepper if you don't like them hot.