Melanzane Sott'olio

Method

1. Wash and peel the eggplants, then cut into strips about 0.5 cm thick.
2. Place the strips in a container in layers, salting each layer. Cover with a weight and let rest for a couple of hours to remove excess water.
3. In a pot, bring water and white wine vinegar to a boil.
4. Blanch the eggplant strips in the boiling liquid for about 20 seconds.
5. Drain and squeeze the eggplants using a potato masher or a clean cloth to remove as much liquid as possible. Let them dry.
6. Season the dried eggplants with olive oil, garlic, and chili pepper.
7. Pack the seasoned eggplants into sterilized jars, pressing well to remove air pockets. Fill the jars with olive oil until completely covered.
8. Leave the jars open for a few hours, then close tightly. Let them rest for a few days before consuming.