- Eggplant – 3 kg
- White wine vinegar – 1 liter
- Water – ½ l
- Salt (about 350 g)
- Garlic – 3-4 cloves
- Pepper (optional)
- Extra virgin olive oil
Preparation of canned eggplant in oil
First, choose fresh eggplant and farms, and wash them under running water. Peel them and remove the core. Then cut into vertical strips (like matches) and spend a few minutes in lemon water.
Then, arrange the slices in a bowl, alternating eggplant and salt (do not be afraid to salt). And perform several layers. When finished, press with a weight so that they can lose their bitter liquid and leave to cure for 12 hours.
After that, drain the eggplant their liquid and wash under water. Then, in a saucepan, bring water and white wine vinegar to a boil, dip the eggplant, and boil 4-5 minutes.
Then drain and dry them for at least thirty minutes on a clean cloth. They need to dry to avoid mold.
Once dry, place the eggplant in regular layers in a jar (or jars) glass you have previously sterilized, hermetically sealed. On each layer, spread a few slices of garlic, oregano, and if you like it, a little chopped chilli. When finished, press out the layers so that it does not remain empty spaces. Then pour the olive oil filling the jar to the edge and close it carefully.
You can keep your eggplant for one year. Once the open bottle, it is necessary to add the olive oil with each use, in order to completely cover the eggplant, and keep them in the refrigerator.
Similarly, one can also prepare other vegetables like zucchini, for example.
To save time, you can season your eggplant in a bowl and then pour into the jars.