Eggplants in oil

To prepare eggplants in oil, make sure to sanitize the jars as indicated at the end of the recipe and use new lids (follow the instructions by the Ministry of health on preparing home made preserves). Wash the eggplants well under running water, dry them, trim them 1, peel them to remove the skin 2, and cut into 1/2-inch sticks 3.  

Place the eggplants in a colander and sprinkle with a little salt 4, mix them with your hands. Let the eggplants rest with the salt for about 15 minutes. In a pot, pour the water 5 and the vinegar 6, and bring to a boil.  

Squeeze the eggplants well, using a dish towel if necessary. Then pour them into the water and vinegar 7, blanch for about 30 seconds, then add the chili pepper 8, garlic, and rosemary 9.

Cook everything for another 30 seconds 10. Drain the eggplants 11 on a clean dish towel 12. 

Let cool slightly 13. Transfer the now-lukewarm eggplants into 2 perfectly clean and dry 17 fl oz glass jars 14. Completely cover the eggplants with extra virgin olive oil, making sure to leave a one-finger space from the edge 15. 

Close with the lid, tightening well. We recommend using new lids with intact seals 16. Transfer the jars with the eggplants into a pot with cold water (they must be covered up to the lid) 17 and bring to a boil. Let the jars with the eggplants boil for about 20 minutes. Let cool in water at room temperature or directly in water. Check the vacuum seal of the jars 18. Verify the formation of the vacuum: the lid should not click, and in the case of seals, pulling them should remain firmly in place. Store the eggplants in oil in a cool and dry place, away from direct light sources. Once ready, monitor the jar for half a day to check if the oil level drops (it might be partially absorbed by the eggplants): in this case, it is necessary to add more oil and proceed again with boiling the jar.