Spicy Eggplant Preserve
Buy small long eggplants, dark purple or the tiny round ones - not the large round ones as they would go mushy. Peel them and cut them into slices about half a finger thick. Place them in high rimmed dish, salting each successive layer, place a plate with a weight on top and leave them for 24 hours. They form a dark brown juice. Remove this and dry them with kitchen paper and cut them into julienne. Boil them in 2 parts vinegar and 1 part white wine; the quantity depends on how many eggplants you are making. They should boil for about 5 minutes. They must not boil too long or they disintegrate. Strain and cool. When they are cold squeeze them dry and leave them to dry on a cake rack covered with a dish cloth. Air should pass above and below. Choose a few large glass jars in which to conserve the eggplant; these must be very clean, preferably boiled to sterilize them. Place a first layer of eggplant on the bottom of the jar, then sprinkle oregano, crushed garlic, red chili pepper and oil. The oil should be good quality maize oil or sun flower oil. They come well in olive oil but the taste of the oil tends to cover the taste of the eggplant. Close the jars tightly and leave in a dry cool dark place. They are ready to be eaten after a month. The quantify of herbs and spice is up to you, but it is best not to exaggerate.
sunflower oil or maize oil
red chili pepper
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