Spicy Eggplant in Oil - Melanzane sott'olio
Preparation
1. Clean Eggplants under water and dry them.
2. Cut egglants in thin slice and then in stripes.
3. Put lots of salt on the eggplant and leave them overnight in the fridge.
4. Clean the eggplant under water and press out the water.
5. Cook the vinegar and put the eggplant into the cooking vinegar. Let the eggplant cook for 5 min in the vinegar.
6. Take out the eggplant, press out the vinegar as good as possible and let them dry on a towel for approx. two hours.
7. Sterilize your glasses.
8. Stack the eggplant into your glasses with basil, spearmint, chillies, salt, slices of garlic and oil. Press them down so that there is no air in between.
9. Close your glasses and place them in a pan (I place a towel in the pan so the glasses do not touch each other) with water ( water level just 3 cm underneth the lid of the glasses). Heat slowly.
and leave for 30 min slowly boiling.
10. Take out of the water and cover with a towel so the glasses cool down slowely.