Pickled Aubergine in the Mediterranean Style

• 4-1/2 lb. aubergines, peeled and cut into julienne strips
• 4 tbsp. salt
• 1 qt. white vinegar*
• 2 tbsp. sugar
• 1/2 cup olive oil
• 2 chili peppers, seeded and finely chopped
• 2 oz. chives, finely cut
• 2 tbsp. oregano
• 4 cloves garlic, halved

1. Wash, sterilise and dry your preserving jars.
2. Put the aubergines in a colander; salt, toss and set aside, over a bowl or in the sink, to drain for 30 minutes.
3. In a large saucepan; bring the vinegar and sugar to a boil.
4. Add the aubergines and boil for 5 minutes.
5. Do not overcook.
6. Drain, reserving the cooking liquid.
7. Add the oil, chili pepper, chives and oregano to the aubergines, and toss well.
8. Fill the jars, leaving 1 cm.
9. of space at the top.
10. Press the aubergine mixture to the bottom of the jar to release its juice.
11. If more juice is needed to cover the aubergines, add 1 or 2 tablespoons of the reserved cooking liquid.
12. Distribute the garlic pieces amongst the jars and seal tightly.
13. The jars should be stored in a cool, dark place for four weeks before use.

aubergines, salt, white vinegar, sugar, olive oil, chili peppers, chives, oregano, garlic

Taken from www.foodgeeks.com/recipes/3743 (may not work)