-
1
Remove & discard stems.
-
2
Peel & slice approx. 1/8th inch think.
-
3
Layer into a colander or pot.
-
4
Add a lot of salt between each layer.
-
5
This will take all of the natural liquids from them and act as a preservative.
-
6
Put a heavy object on top of them to help squeeze the liquid from them.
-
7
Let set for at least 12 hours. Remove from colander/pot and squeeze any excess liquid if necessary.
-
8
Be careful not to break them apart.
-
9
Mix 1 part white vinegar with 2 parts water in large pot and bring to a boil.
-
10
Add sliced eggplants and boil about 2 mins.
-
11
Remove and drain.
-
12
Pat dry.
-
13
In largest bowl you can find, put eggplant, chopped garlic, oregano, red pepper seeds and oil.
-
14
Mix thoroughly making sure all of the eggplants have been absorbed and oiled.
-
15
Layer into jars while adding more oil a little at a time until oil reaches the very rim of jar.
-
16
Insert a long knife length ways along the inside edge of jars.
-
17
This is so all air bubbles can escape.
-
18
Wipe top rim clean so that the lids will seal properly.
-
19
Put lids on and tighten well.
-
20
Put in cool place and wait 1-2 weeks before eating. The longer the better.
-
21
Enjoy in a sandwich or as a side dish.
