Preserves of aubergines and peppers in olive oil

Wash the eggplants, cut into slices 0.

5 cm thick lengthwise, place them in layers in a bowl and sprinkle of salt each layer.

Cover with a plate, put a weight on top of the pot and let it sit for 24 hours.

The next day the oven heated to 80 degrees (2 thermostat).

Remove the stalk of the peppers, cut them in two, take away the seeds and pith.

Rinse them and dry them again.

Place Peppers on baking tray transport, infornateli and let them dry for two hours, without leaving them grilled.

Rinse the eggplants under running water and place them on a towel.

Blanched a glass jar and turn it upside down on a towel to dry.

When the peppers are quite dry and the skin begins to rise, Peel with your fingers.

Cut the flesh into strips of 0.

5 cm.

Peel the garlic and cut it into thin slices.

Crumbled thyme and Rosemary.

Squeeze the lemon.

Fill the jar, alternating layers of Eggplant, peppers, garlic and herbs.

Squirt with lemon juice, cover the whole thing with plenty of olive oil: the oil must pass through the last layer of vegetables at least 1 cm.

Close the jar tightly and let it soak in a cool, dark place for one month.

You can save the jar of preserves from aubergines and peppers in olive oil closed for six months.