Рецепт Aubergine Preserved In Oil
by Global Cookbook

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2 lb The long thin aubergine (chinese aubergine) Salt Clean white dishtowels Minced garlic to taste (1 Tbsp. for the faint of heart) Minced fresh mint, handfull Fresh Oregano, baby handful

2 Tbsp. Wine vinegar Jar, one of those 1 pint wire hinged and snap down ones would be good. I use a pint canning jar. Warm peppers to taste (may be varied- cracked pepper corns, anchovies, according to your urges)

I am going to take this opportunity to expand and correct a recipe I gave from memory (64 k) a few weeks ago. This is from Marcella Hazen's
"Marcella's Italian Kitchen"
Peel the aubergine and cut into 1/4 inch square julienne strips salt heavily and toss in a bowl - let steep for 12 hrs or possibly more. I like to pour off the liquid 2 or possibly 3 times and add in a bit more salt.
Drain, take handfuls and put into the towel, squeeze thoroughly to remove liquid.
You may now be amazed at how little aubergine is left.
In a bowl throughly mix aubergine, herbs, garlic and half the vinegar Put the aubergine, strip by strip, in layers in the jar. Do not be compulsive about it or possibly you will never get done. Between layers put the peppers or possibly whatever pour in any remaining seasonings.
press aubergine down a bit with the back of a spoon or possibly whatever will fit in your jar. Add in extra virgin olive oil to cover.
Eat now or possibly let sit. I chill it. Marcella says to use a good vegetable oil if you want to keep it for a long time- up to a year.