2 lb Japanese eggplant

      4 c  Red wine vinegar

      4 c  Water

      1 tb Coarse salt

     30 ea Fresh mint leaves

      5 lg Garlic cloves, thinly sliced

    1/2 ts Red pepper flakes

      2 c  Olive oil, or as needed

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

  Drain well & proceed as above.