Melanzane a Scapece

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4 pounds small eggplants
1/2 cup olive oil
3 tablespoons vinegar
salt
1 hot red pepper, shredded
oregano
1 to 2 cloves garlic

Quarter the eggplant and boil them in lightly salted water for 20 minutes. Remove them, press them well to drain off excess water, and let them cool. Once they have, transfer them in a salad bowl and season them with the remaining ingredients. They can be eaten after 24 hours, but will keep as long as a week in the refrigerator, covered.



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