INGREDIENTS
1 kg of eggplants, a few cloves of garlic, 1 glass of vinegar, salt, chilli pepper, oregano, extra virgin olive oil.
PROCEDURE
Peel the eggplants, cut them into slices and then into thin strips. Place them in a large colander with two handfuls of salt. Leave them for 2 or 3 hours to release the bitter liquid they contain, then squeeze them well and proceed with the preparation. In a pot, boil 1 liter of water with 1 glass of vinegar. Dip the eggplants, a few at a time, in boiling water, for 2 minutes, remove them with a slotted spoon, drain them and let them dry well by wrapping them in a clean towel. Pot the eggplants when they are cold, placing a clove of garlic and a sprig of dried oregano in the jars. Cover with extra virgin olive oil, pressing down a little to let out any air that may form. Close the jars and store in a dark place in a cool place. Check, in the following days, for any anomalies... which, however, given the presence of vinegar and salt, should not be there. WARNING: wash the jars in boiling water and dry them very well, even the caps must be clean and dry.