Roasted Eggplant

Name: Roasted Eggplant
Yield: 6
Ingredients: 1 large eggplant, unpeeled, cut into 2.5 cm cubes; 1/2 cup white vinegar; salt and black pepper to taste; 1 crushed garlic clove; 1 tablespoon dried oregano; 1/2 teaspoon dried marjoram; 3/4 cup olive oil

1
1 large eggplant, unpeeled, cut into 2.5 cm cubes
2
1/2 cup white vinegar
3
salt and black pepper to taste
4
1 crushed garlic clove
5
1 tablespoon dried oregano
6
1/2 teaspoon dried marjoram
7
3/4 cup olive oil

Ingredients

1
1 large eggplant, unpeeled, cut into 2.5 cm cubes
2
1/2 cup white vinegar
3
salt and black pepper to taste
4
1 crushed garlic clove
5
1 tablespoon dried oregano
6
1/2 teaspoon dried marjoram
7
3/4 cup olive oil

Directions

1
In a pot, place the eggplant, cover with boiling water and cook until tender, without breaking apart (about 8 to 10 minutes)
2
Mix together the remaining ingredients, except for the olive oil
3
In a large bowl, place the eggplant and drizzle the garlic-herb mixture over it
4
Mix well
5
Let it rest for one day to another
6
Before serving, add the olive oil and mix
7
(It will keep fresh in the refrigerator for 1 week.) Serves 6 to 8.