In large deep skillet or 5-quart saucepot heat 1 inch water to boiling.
In medium-size bowl, whisk together vinegar, basil, oregano, sugar, pepper, salt, and garlic.
Stir in eggplant; cover and refrigerate at least 2 hours or overnight, stirring ...
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In medium-size bowl, whisk together vinegar, basil, oregano, sugar, pepper, salt, and garlic.
Stir in eggplant; cover and refrigerate at least 2 hours or overnight, stirring ...
More Information