Eggplant, Italian Marinated

Toss eggplant w salt and drain in colander set over a bowl, covered, at room temp 4 hours. Discard liquid. Gently squeeze handsfuls of eggplant to remove excess liquid. Bring vinegar and water to boil in 3- to 4- qt nonreactive pan. Add eggplant and boil, stirring occasionally, until tender, about 5 min. Take out w slotted spoon and simmer beans in liquid 5 min. Drain in colander. Set over bowl and continue to drain, covered and chilled, 2 hours more. Discard liquid. Squeeze, then pat dry w paper towels. Stir w remaining ingredients. Transfer to jar and top w enough oil to cover. Marinate at least 4 hours.

Water 2c
Eggplant 1 1/5 lb. peeled and cut tp 3″x .25
Salt 1.5T
Vinegar 2c
Garlic 2 cloves, chopped
Oregano 2tsp fresh
Olive Oil 1.5c
Pepper 0.5tsp
Beans, White 24oz can