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Italian Pickled Eggplant

yield: 4 total time: 60 minutes

Ingredients

1 pound eggplant
coarse salt
1 cup water
1 1/2 cups white wine vinegar
2 cloves garlic
5 fresh bay leaves
2 sprigs rosemary
2 dried chiles
olive oil

Nutrition

Calories : 100 calories
Carbohydrate : 8 grams
Fat : 5 grams
Fiber : 4 grams
Protein : 1 grams
SaturatedFat : 0.5 grams
Sodium : 210 milligrams
Sugar : 2 grams

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