Eggplants in oil by Napoli

Ingredients For a jar of 2 kg:

For cooking

Eggplant long 3 kg

2 liters of white wine vinegar

1 liter of water

coarse salt.


For the dressing

2 cloves of garlic

3 tablespoons of oregano

hot pepper (to taste)

olive oil

sunflower oil.


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

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