Summary

Ingredients

• 1 kg aubergine (s)
• 2 large bell peppers, red
• 5 hot peppers, hot
• 5 cloves garlic
• 20 mint leaves
• 2 handfuls celery greens or parsley leaves
• 200 ml white wine vinegar
• salt
• olive oil

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Instructions

1. First wash all ingredients thoroughly. Core the peppers, divide into quarters and then cut into very fine strips. Only remove the stem from the peppers, then halve and cut into very thin strips, using the kernels as well. Peel the garlic and cut into very thin slices. Only roughly chop the celery or parsley leaves. Leave the mint leaves whole. Peel the aubergines, cut them into very thin slices and then into very thin strips. Leave 6 slices of eggplant whole. These are required as a degree.
2. Now prepare a small stone pot or a larger glass container.
3. The 1st layer in the stone pot should be 1 tablespoon of vinegar and 1 teaspoon of salt. As a second layer, a handful of the aubergines is spread over it. The third layer consists of 1 tablespoon each of paprika, chili peppers, garlic, celery and 3 - 4 mint leaves. The 4th layer should again be 1 tablespoon of vinegar and 1 teaspoon of salt and is spread over it. The 5th layer is again eggplants. Now press this layer on firmly.
4. Keep doing this until you have used all the ingredients. The last layer should be eggplant, then salt and vinegar, and finally the eggplant slices. Press the layers on again and again in between. Prepare everything with a plate and a stone and let it steep for 24 hours.
5. The next day, thoroughly clean and rinse 6 small jam jars.
6. Put 1 tablespoon of olive oil at the bottom of each jar. Take a handful of eggplant mixture from the stone pot and squeeze out the liquid very firmly. Layer each in the small glass and press on. Add 1 tablespoon of olive oil and continue until the glass is full. Put a slice of aubergine on top and fill up with olive oil. Close the jars tightly.