Pickled Eggplant

INGREDIENTS
* 5 cups peeled, medium-dice eggplant (about 1 pound)
* 1 tablespoon kosher salt
* 1 cup white wine vinegar
* 1 teaspoon red pepper flakes
* 1 1/4 cups extra-virgin olive oil
* 1/4 cup finely chopped green pepper
* 6 medium garlic cloves, minced
* 1/3 cup chopped sweet onion
* 1/3 cup chopped celery
* 6 medium garlic cloves, minced
* 1 tablespoon dried oregano

Combined eggplant and salt in a large bowl.   Nest another bowl on top of the eggplant and weigh it down with a few canned goods (beans or tomatoes work well); set aside for 1 hour.

Transfer eggplant to a fine mesh strainer and rinse off the salt under cold running water while tossing the eggplant with your hands. Press out any excess water, spread the eggplant in a single layer on a baking sheet, and pat dry with paper towels.

Combine vinegar and red pepper flakes in a medium saucepan and bring to a boil over medium-high heat. Add eggplant and simmer for 2 minutes.  Remove from heat and let eggplant stand in vinegar for 10 minutes.

Add remaining ingredients and stir to combine.

Transfer to a sealable container.

Let cool to room temperature, cover, and refrigerate at least 3 days before serving.