Name: Marinated Eggplant
Cook time: 30 min
Total time: 1 day 1 day (includes draining and marinating)
Yield: Makes 12 (antipasto) servings with leftovers
Ingredients: 2 pound eggplant, peeled and cut into 3- by 1/4-inch sticks; 3 cups water; 1 1/2 cups white-wine vinegar; 4 garlic cloves, coarsely chopped; 1 tablespoon finely chopped oregano; About 1 1/2 cups olive oil, divided; Accompaniment: crusty Italian bread

This recipe was passed down to food editor Gina Marie Miraglia Eriquez via in-laws and aunts from Calabria, Italy, to Brooklyn. In this savory starter, sticks of eggplant readily soak up a garlicky oil- and-vinegar marinade and soften, making them an ideal topping for crusty bread. Although her great-aunt used to make and jar vats of this antipasto, Miraglia Eriquez now prepares and refrigerates smaller batches. You'll always be glad to have some on hand.

Cooks note:

Marinated eggplant keeps, chilled, 1 month.

Recipe notes

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