Melanzane Sott'Olio ~ Eggplants in Oil

To have some canned stock at home makes sense, especially in summer, when all the vegetables are ripe and you are not able to eat them all at once.

The Italians are masters in canning! They have to make the best out of their summer harvest, when everything is really ripe and has to be used. Zucchini, Eggplants, Capsicum, Tomatoes....

I have this very old recipe from my childhood neighbor from Sardinia/Italy. She served us the world-best eggplants in oil ever! Of course even then - being a very young girl - I wanted to know how they were cooked. Here is the recipe!

For 2 jars:
2 kg of Eggplants, cut into slices
4 cloves of Garlic, cut into slices
1 L dry White Wine
300 ml White Wine Vinegar
fresh Oregano
fresh Rosemary
Salt
1-2 Chilies
Olive Oil

Layer the eggplant slices into a wide Tupperware and sprinkle each layer with salt. Put some foil or a cover directly onto the eggplants and put some very heavy pots on top. Leave for at least 4 hours or over night.
This is to take out all the water and the bitter taste!

Then wring out the eggplants in a kitchen towel to remove all the water.
The Signora always said, water is the fiend of eggplants!

Bring the white wine and vinegar to a boil, then add all the eggplants and let cook for 5 minutes. Drain very well and later wring out again in a kitchen towel. All liquid has to go! Careful, the water can still be very hot!

Let the slices rest for a few minutes, then layer them into clean jars together with the garlic, chili and the herbs. Push them in tightly and fill up with olive oil. Bang the jars on the counter to remove air-bubbles and fill up again with olive oil. Make sure to have a layer of oil on the top. Close the jars tightly.

The next morning you might have to fill in more oil.

You can keep the unopened jars for 6 month, the opened ones in the fridge for 3 month.