Pickled Eggplants (Calabria)

Vegeterian

Ingredients

Eggplants - 2 pounds

Salt

Wine vinegar - 2 1/2 cups

Basil, finely chopped - 1-2 sprigs

Garlic, finely chopped - 3-4 cloves

Hot chili pepper, finely chopped - 1/2

Olive oil.

Wash the eggplants and cut off the stems, then cut the eggplants lengthwise into thin slices. Sprinkle them lightly with salt, place on a rack, cover with the vinegar. Let marinate for 24 hours.

Arrange the slices neatly in layers in preserving jars, sprinkling a little basil, garlic and chili between the layers. Press down firmly to avoid empty spaces or air pockets. Pour olive oil into the jars right to the top and cover tightly. The jars must be airtight.

They are now ready for storing.