Eggplant with oil

Ingredients for 12 servings:

• 1 kg eggplant(s)
• 330 ml vinegar (white wine vinegar)
• 330 ml white wine
• 5 garlic cloves
• oregano
• 3 pepperoncini
• Salt
• olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Canned eggplants

Peel the eggplants and cut into thin slices. Layer the slices in a large Tupperware container or shallow bowl. Sprinkle each layer with salt. Place a plate on top of the eggplants and weigh them down with a heavy pan. Let stand for 4 hours. Then wring out the drained eggplant slices in a kitchen towel. All the water must be removed! Cut the eggplant slices into strips. Bring the vinegar and wine to a boil and cook the eggplant strips in it for about 5 minutes, turning frequently to ensure they are all thoroughly cooked. Drain the eggplants and let them cool. Then wring out all the eggplant strips again in a kitchen towel. This time, too, all the liquid must be removed. Let them rest briefly on a towel. Marinate the eggplants with the garlic, chilies, and a little oil, and mix well. Then transfer the eggplants to clean jars. Fill with olive oil until they are covered. Screw the lid back on the jar several times and tap it on the table so the oil fills all the gaps. Then poke the sides of the jar with a knife so the oil can flow everywhere. Seal the jars tightly, check after 1 day to see if more oil needs to be added, and let stand for at least 2 weeks. The eggplants will keep for 4-5 months. They go perfectly with grilled meats, cheese platters, or on toasted bread. This method of preserving originated in the Orient and first came to Italy and Greece in the 14th century. Since then, it has been the way farmers preserve their vegetables.