Aubergines in olive oil with Pepperoni
Instructions
Peel the aubergines, cut into lengthwise slices, add salt, put a weight and expect that eliminate the water.
Boil them for 4 minutes in a mixture of three parts water and vinegar, drain, strizzatele and put them to dry on a towel.
Arrange in layers in a cylindrical vessel of clay or glass, with slices of garlic and pepper yellow lists and red peppers and olive oil cover, resting atop a wooden disc and a circular stone if the pot is pressing strongly terracotta with a wooden spoon so as not to leave empty spaces, if the vessel is of glass.
