Eggplants in oil Recipe

How to make it

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• slice eggplant into 1/2 inch rounds and layer in a wide colander that is set over a bowl
• salt each layer generously as you add them
• then weight the top with a plate and 2 cans of tomatoes
• let sit for at least an hour until the liquid has drained as much as possible
• then remove from colander and layer between two clean dishtowels
• press down to let out more liquid as much as you can
• then slice rounds into long pieces about 1/2 thick
• add vinegar and water to a pot and bring to a boil
• drop in bunches of eggplant and let simmer 2-3 minutes before removing to another clean towel
• continue in batches until all the eggplant has bathed in the vinegar solution
• then roll up the dishtowel and place back in your colander and weight again with the plate and cans while you prepare the rest of the marinade
• chop finely together into a paste the garlic, parsley and hot peppers
• then gather some clean glass jars and olive oil
• layer each jar with eggplant, garlic paste, and cover in oil
• run a sharp knife around sides of jar to releases air bubbles
• tap jar on counter a little before closing tight
• then let sit for 2 weeks before eating
• check jars every 2-3 days to make sure oil is topped off
• ill post a photo once mine marinate thier two weeks..... :)