Eggplant appetizer

Directions

• Wash the eggplants and peppers. 
  Cut the eggplants into medium cubes and the peppers into strips.
• Place the eggplant pieces in a colander, sprinkle with salt and let stand for about 30 minutes. 
  This will help remove excess moisture and bitterness from the eggplants. 
  Rinse and dry them with a paper towel.
• While the eggplants are draining, you can prepare the onion and garlic. 
  Peel and finely chop the onion and garlic cloves.
• In a large skillet, heat a little olive oil and sauté the onion and garlic until golden and soft.
• Add the peppers to the skillet and saute for a few minutes until they are slightly softened.
• Add the eggplant cubes to the skillet and cook for about 10 to 15 minutes, stirring occasionally, until the eggplants are tender and golden brown.
• Then add the red wine vinegar, oregano, salt and black pepper. 
  Mix well to incorporate the seasonings.
• Cook for a few more minutes for the flavors to blend and the excess liquid to evaporate.
• Turn off the heat and let the antipasto cool down a bit.
• Transfer the eggplant antipasto to a glass or plastic container with a lid.
• Water the antipasto with the rest of the olive oil, completely covering the mixture.
• If desired, garnish with fresh basil leaves.
• Leave the antipasto in the fridge for a few hours or overnight before serving. 
  This will help the flavors to develop further.
• Serve the eggplant antipasto with bread, toast, or as an accompaniment to different dishes.