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- 2 pound eggplant, peeled and cut into 3- by 1/4-inch sticks
- 3 cups water
- 1 1/2 cups white-wine vinegar
- 4 garlic cloves, coarsely chopped
- 1 tablespoon finely chopped oregano
- About 1 1/2 cups olive oil, divided
- Accompaniment: crusty Italian bread
Directions:View on Epicurious
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