EGGPLANT MARINARA APPETIZER

1 unpeeled large eggplant cut in 1-inch cubes
1/2 cup white vinegar (preferably wine vinegar)
1 teaspoon salt
1/2 teaspoon white pepper
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
3/4 cup olive oil

Boil eggplant in boiling water to cover 8 to 10 minutes. Drain. Cubes should be soft but retain their shape.

Mix other ingredients, except olive oil.

Place drained eggplant in large bowl and pour marinade over. Toss thoroughly. Marinate overnight, or at least 8 hours.

Before serving, toss with 3/4 cup olive oil.

This will keep about a week in the refrigerator.

Makes 6 to 8 servings
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #64 - Italian Recipes, Fawcett Publications, Inc., May 1962