Eggplant long 3 kg
2 liters of white wine vinegar
1 liter of water
For the dressing
2 cloves of garlic
3 tablespoons of oregano
hot pepper (to taste)
Peel the eggplant and cut core then slice them thinly lengthwise and place them in layers in a large bowl. Intersperse two layers of eggplant with a generous handful of salt and continue so until all the eggplant then cover with a lid off and on this lie down a heavy weight so as to make the eggplant, pressed, release all liquid of vegetation for 24 hours.
After this time put on the fire, in a large saucepan with the water, vinegar and just a little salt in the meantime, squeeze well the eggplants in your hands.
As soon as the vinegar will come to a boil, add the eggplant and let it boil for about 5 minutes, then drain them and let them cool completely.
Now take a clean jar of 2 kg and recline in a layer of eggplant, sprinkle with a little 'of olive oil and a little' oil seeds, add a few slices of garlic and sprinkle with a little oregano (optionally also chopped little hot pepper). Repeat until all ingredients are used, making sure to complete with plenty of oil so that the eggplants are covered completely .
Let the pan slightly open for a few hours to let the air remaining goes to surface then close.
You can eat them immediately or within 1 year.Preparation time: 1 day and 1 hours, 0 minutes, 0 seconds