Peel the eggplant and cut into fine slices. Pour the slices in layers into a large Tupperware or shallow bowl. Sprinkle each layer with salt. Then place a plate on top of the eggplant and weigh it down with a heavy pan. Let stand for 4 hours.
Then wring out the drained aubergine slices in a kitchen towel. The water has to go all the way out!
Now cut the aubergine slices into strips.
Then bring the vinegar with the wine to the boil and cook the aubergine strips in it for about 5 minutes, always turning them over so that they are all cooked through. Then drain the aubergines and let them cool. Then wring out all the aubergine strips again in a kitchen towel. This time, too, all the liquid has to go out. Then let it rest briefly on a cloth. Then marinate the aubergines with the garlic and chillies and a little oil and mix well.
Then fill the aubergines into clean glasses. Top up with olive oil until covered. Screw on the glass several times and knock it on the table so that the oil can fill all the gaps. Then poke along the sides of the glass with a knife so that the oil can flow everywhere.
Close the jars tightly, check after 1 day whether additional oil needs to be poured in and leave to stand for at least 2 weeks.
The eggplants can be kept for 4-5 months. They go perfectly with grilled meat, cheese platters or toasted bread. This type of preserving comes from the Orient and only came to Italy and Greece in the 14th century. Since then, it`s been the way farmers canned their vegetables.
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