3 liters of water
750 grams of small eggplants sliced lengthwise
1/4 cup of wine vinegar
1/2 teaspoon of finely chopped garlic
1 tablespoon of oregano
1/2 teaspoon of salt
a pinch of pepper
1/4 cup of olive oil
1 tablespoon of pitted and drained capers
3 liters of water
750 grams of small eggplants sliced lengthwise
1/4 cup of wine vinegar
1/2 teaspoon of finely chopped garlic
1 tablespoon of oregano
1/2 teaspoon of salt
a pinch of pepper
1/4 cup of olive oil
1 tablespoon of pitted and drained capers
Bring the water to a boil and let it simmer
Add the eggplants, reduce heat, and cook for about 15 minutes or until they are tender but still hold their shape
Drain the eggplant
Combine the wine vinegar, garlic, oregano, salt, and pepper in a large bowl
Add the eggplants and mix gently to coat them evenly with the seasoning
Refrigerate for at least 1 hour
About 30 minutes before serving, remove the eggplants and seasoning from the refrigerator and mix with olive oil, preferably extra virgin olive oil, and garnish with capers
