Aubergines in oil

Good beyond measure. A typical summer vegetables that everyone loves and suitable to be cooked in a thousand ways: we are speaking about eggplant.
What a pity that when the summer ends, we have to wait the next summer to enjoy the full flavor of this tasty and inviting vegetable. Unless prepare the eggplant in oil, one of the most good preserved.

Ingredients:
4 kg of eggplants
1 liter of white vinegar
Organic extra virgin olive oil
double salt
Garlic q.s.
Oregano q.s.
Chilli

Directions:

Wash the eggplants and peel them. Cut the eggplant into thin slices or matches. Arrange on a plate by spacing a layer of eggplant and a handful of salt. Cover and pressed with a weight. Wait at least 12 hours, then squeeze the eggplant and dry with a clean cloth or with a potato masher.
Put the eggplant in a pan and pour the high-sided vinegar and 2 liters of water. Bring to a boil and cook for another five minutes.

Once cooled, squeeze carefully the eggplants and place them in glass jars, sterilized, incorporating olive oil, garlic, cut into thin pieces, oregano and pepper. Press and add more extra virgin olive oil if necessary.
Close with a lid and store in a cool, dry place. Consume after at least 15 days.