Concetta’s Eggplant with Mint

• 2 eggplants
• 1 cup white vinegar
• 1 tablespoon salt

Cut each eggplant into 8 wedges without peeling it. Cut each wedge into 1-inch pieces, and set aside. Bring 2 cups water, the vinegar, and salt to the boil. Add the eggplant, and cook for 7 to 10 minutes or until tender. Strain, and place on a towel to cool and dry.

Place the eggplant in a jar