1/2 pound Italian eggplant
1 1/2 teaspoons salt
1 cup extra virgin olive oil
1 garlic clove, crushed
2 tablespoons red wine vinegar
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon coarse grind black pepper
pinch of crushed red pepper flakes
Slice eggplant into 1/8-inch slices. Layer slices in a colander, salting each layer liberally. Let sit 1 hour. Rinse off bitter liquid and dry slices with paper towels or in a salad spinner.
Mix remaining ingredients. Toss eggplant slices in marinade, cover and refrigerate for 3 to 4 days. Stir every day. The eggplant is ready when the flesh has become relatively translucent and no longer tastes raw.