Aubergines in olive oil
2 kg long aubergines
4 cloves garlic
large spoonful of Marjoram
extra virgin olive oil
Wash the eggplants and cut them into thin slices. Collect the rest and cover in the coarse salt, letting it drain for half an hour.
Wash the eggplants and dry them. Bring to boil the water and vinegar in equal quantities in a saucepan. and plunge the eggplant and mixture into it for 5 minutes. Drain and dry thoroughly and proceed with all other slices.
Mince the garlic 4 cloves and chop them in a small bowl layering the eggplant distribution in glass jars which have been sterilised. Perfumed each layer with the garlic and a sprinkling of chopped marjoram.
Pour the olive oil to cover the eggplants beating on the countertop the jar to remove any air bubbles. Close the jars tightly and keep in a cool place away from light.
After two three days check the oil level and add additional olive oil.