Aubergines in olive oil

Wash and dry the aubergines, cut into slices about 1 cm thick, sprinkle them with salt and let them rest in a colander, with weights above, for about three hours, so that the water issue.

After the indicated time, pour the vinegar in a large saucepan, mix in 1/4 of a litre of water and bring to a boil, then plunge the aubergines and squeezed them Blanch for 2-3 minutes.

After drain, place on a clean Tea towel and let them dry well.

At this point, place a layer of Eggplant on the bottom of a clean, dry jar, sprinkle with a pinch of fresh oregano, a few slices of garlic and some basil leaves.

Repeat the layers in the same way until you have filled the jar.

occasionally insert a bay leaf.

Cover eggplants with olive oil, so that they are completely immersed, then close the jar tightly and store in the dark no more than 1 year.

Once you have filled the tank, wait a few days before closing it down and keep it in the pantry so you can replenish the oil absorbed by eggplant.

In fact, because it keeps well, must be completely covered with oil.