Melanzane Sott Olio

Summary

Ingredients

• 1 kg aubergine (s)
• 330 ml vinegar (white wine vinegar)
• 330 ml white wine
• 5 clove (s) garlic
• oregano
• 3 hot peppers
• salt
• olive oil

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Instructions

1. Peel the eggplant and cut into thin slices. Layer the slices in a large shallow bowl or container, sprinkling salt between each layer. Place a plate on top and weigh it down with a heavy pan. Let stand for 4 hours.
2. Wring out the eggplant slices in a kitchen towel, squeezing out all the water thoroughly.
3. Cut the eggplant slices into strips.
4. Bring the vinegar and white wine to a boil over medium-high heat. Add the eggplant strips and cook for 5 minutes, stirring occasionally, until all strips are cooked through. Drain the eggplant and let cool.
5. Wring out all the eggplant strips again in a kitchen towel, squeezing out all the liquid thoroughly. Let rest on a cloth for 2-3 minutes.
6. In a bowl, combine the cooled eggplant strips with 5 cloves of garlic, 3 hot peppers, and a small amount of olive oil. Mix well.
7. Pack the eggplant mixture into clean glass jars. Top with olive oil until completely covered. Screw the lids on and tap the jars on the table several times to help the oil fill all gaps. Using a knife, poke along the inner sides of the jar to ensure the oil flows everywhere.
8. Seal the jars tightly. After 1 day, check if additional oil is needed and add if necessary. Let stand for at least 2 weeks before serving.