Pickled Eggplant

Ingredients

• • 4 small eggplant, peeled (or 2 large)
  • 1 tablespoon (15 ml) coarse salt
  • 3 cups (750 ml) water
  • 1 cup (250 ml) white wine vinegar
  • 2 cloves garlic, peeled and lightly crushed
  • 1/2 teaspoon (2.5 ml) crushed red pepper flakes
  • 1/2 cup (125 ml) olive oil, or more, as needed