2 pounds Eggplant
5 cloves garlic
1 Tbs oregano
1 tsp salt
1 tsp red pepper flakes
1/4 cup white vinegar**
1/4 cup oil **
Sliced olives (optional)
** plus more to cover in jars
Cut and peel the eggplant and cut into shoe strings. Place into a bowl and add the rest of the ingredients and mix like a salad. Place them into jars and if adding olives, add then in between layers of eggplant. Add more vinegar and oil to cover eggplant in the jars. Move eggplant around with a chop stick to let the air bubbles out. If jarring, follow directions here, if not, simply cover jar with lid, tighten lid and store upside down for 10 minutes. Refrigerate.