EGGPLANT UNDEROIL

Preparation · Eggplants: 1 kg
· White wine vinegar: 400 g
· Water: 400 g
· Garlic: 2 cloves
· Extra virgin olive oil: 10g
· Fresh chili pepper: 2
· Rosemary: to taste

To prepare the eggplants in oil, make sure to sanitize the jars as indicated at the bottom of the recipe and use new caps. Wash the eggplants well under running water, dry them, trim them, peel them to remove the skin and cut them into 1 cm sticks.
Place the eggplants in a colander and sprinkle them with a little salt, mix them with your hands. Let the eggplants rest with the salt for about 15 minutes. In a pot, pour the water and vinegar and bring to a boil.
Squeeze the eggplants well, helping yourself with a cloth if needed. Then pour them into the water and vinegar, blanch them for about 30 seconds and then add the chili pepper, garlic and rosemary. Cook everything for another 30 seconds. Drain the eggplants on a clean cloth. Let them cool. Transfer the eggplants, now lukewarm, to 2 glass jars of 500 ml perfectly clean and dry. Cover the eggplants completely with extra virgin olive oil, taking care to leave a finger space from the edge. Close with the cap, tightening well. We recommend using new caps with intact seals. Transfer the jars with the eggplants to a pot with cold water (they must be covered up to the cap) and bring to a boil. Boil the jars with the eggplants for about 20 minutes. Let them cool in water at room temperature or directly in water. Check the vacuum of the jars. Check the vacuum formation: the cap must not click and in case of seals pulling them they must remain well sealed. Store the eggplants in oil in a cool and dry place and away from direct sources of light. Once ready, monitor the jar for half a day to check if the oil level drops (it could be partially absorbed by the eggplants): in this case it is necessary to add more oil and proceed again with boiling the jar.