Melanzane Sott’Olio – Eggplants / Aubergines in Oil
For 2 jars: 2 kg of Eggplants, cut into slices 4 cloves of Garlic, cut into slices 1 L dry White Wine 300 ml White Wine Vinegar fresh Oregano fresh Rosemary Salt 1-2 Chilies Olive Oil
Layer the eggplant slices into a wide Tupperware and sprinkle each layer with salt. Put some foil or a cover directly onto the eggplants and put some very heavy pots on top.
Leave for at least 4 hours or over night. This is to take out all the water and the bitter taste!
Then wring out the eggplants in a kitchen towel to remove all the water. The Signora always said, water is the end of eggplants!
Bring the white wine and vinegar to a boil, then add all the eggplants and let cook for 5 minutes. Drain very well and later wring out again in a kitchen towel. All liquid has to go! Careful, the water can still be very hot!
Let the slices rest for a few minutes, then layer them into clean jars together with the garlic, chili and the herbs. Push them in tightly and ll up with olive oil. Bang the jars on the counter to remove air-bubbles and ll up again with olive oil. Make sure to have a layer of oil on the top.
Close the jars tightly. The next morning you might have to ll in more oil.
You can keep the unopened jars for 6 month *although most people keep them for much longer and they are fine, the opened ones in the fridge for 3 month.