Pickled Eggplant (Aubergine) - Jamie Oliver

• 4 1/4 cups water
• 4 1/4 cups white wine vinegar
• 3 tablespoons kosher salt
• 2 1/4 lbs eggplants
• 1 -2 tablespoon dried oregano
• 1 -2 red chili pepper, sliced
• 4 garlic cloves, coarsely sliced
• 1 cup sunflower oil
• 1 cup extra virgin olive oil

1. Combine water, vinegar and salt in a pot. Bring to a boil.
2. Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
3. Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
4. Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.

water, white wine vinegar, kosher salt, eggplants, oregano, red chili pepper, garlic, sunflower oil, extra virgin olive oil

Taken from www.food.com/recipe/pickled-eggplant-aubergine-jamie-oliver-321642 (may not work)