Melanzane Sott'Olio (Lightly Pickled Eggplant)

1. Peeli the eggplants & cut them into 1/4" thick slices.
2. Bring the vinegar, water & salt to a boil in a heavy saucepan.
3. In the boiling liquid, immerse as many of the eggplant slices as possible in one layer.
4. Lower the heat to a simmer & set a weighted plate on top of the eggplant to keep it submerged.
5. Cook for about 10 minutes, until it is soft & easily pierced.
6. Remove with a slotted spoon.
7. Repeat with the remaining slices of eggplant.
8. If the liquid becomes too concentrated, add 1 c more of both water & vinegar.
9. Arrange a layer of eggplant slices in a glass bowl.
10. Sprinkle with some mint, garlic & red pepper flakes.
11. Repeat until all the layers are used up & cover with olive oil. Cover & allow to marinate at room temperature for 2 days.
12. Serve as part of an antipasto or with any salad.
13. VARIATION: Melanzane Sott'Olio II: A stronger version.
14. Cut the peeled eggplant into 1 1/2" thick slices.
15. Bring 4 c red wine vinegar, 2 c water & 1 tb coarse sea salt to a boil.
16. Cook submerged eggplant for 5 minutes; it should be just piercable by a knife but not soft.
17. Drain well & proceed as above.