Eggplant Vinaigrette

Ingredients

• 1 pinch cayenne pepper to taste
• 2 pounds eggplants 
• 1 cup olive oil 
• 0.5 cup red wine vinegar 
• 8 servings salt and pepper to taste
• 1 head garlic whole peeled chopped

Equipment

• bowl
• whisk
• pot
• glass baking pan

Directions

1. Rinse eggplants, and remove the stems.
2. Place in a large pot of lightly salted water. Bring to a boil, and cook for 10 minutes.
3. Drain, and set aside to cool.
4. In a medium bowl, stir together the garlic, salt, pepper, and cayenne.
5. Cut a slit lengthwise down the center of each eggplant, and pack full of the garlic mixture.
6. Place the eggplants in a glass jar, or glass baking dish.
7. Whisk together the oil and vinegar, and pour over the egg plants to cover. Refrigerate for 2 days before slicing and serving.