Melanzane Sott'olio (Italian pickled eggplant)

Ingredients

• 6 1/2 lb eggplant (about 3-4 large pieces, read notes)
• extra-virgin olive oil (as needed)
• 6 cups water
• 3 cups white wine vinegar (or apple cider vinegar)
• 3-4 large garlic cloves (peeled and sliced)
• 3 fresh peperoncino peppers (chopped)
• peppercorns (as needed)
• dried oregano (as needed)
• 3 Tablespoons coarse salt

Instructions

1. 1

   --- Prepare the eggplant ---

2. 2

   Wash the eggplants under cold water and pat dry them. Trim off the stem end and the blossom end.

3. 3

   Peel the eggplants and cut them into slices, about 1/4 to 1/2 inch (0.6 to 1.3 cm) thick.

4. 4

   Stack a few slices together and cut lengthwise to create long strips.

5. 5

   --- Cook the eggplant ---

6. 6

   Fill a large boiling pot with water and vinegar. Add the salt and bring to a boil.

7. 7

   Working in small batches, add the eggplant sticks and let them simmer for 2 minutes or until tender but not mushy.

8. 8

   Remove the cooked eggplant with a slotted spoon and place them inside a strainer over a large bowl to remove excess liquid. Allow them to reach room temperature before doing the next step.

9. 9

   --- Pack the eggplant ---

10. 10

    Working in layers, add cooked eggplants to a sterilized jar, then some peppercorns, peperoncino, oregano, and garlic.

11. 11

    Pour enough extra virgin olive oil into the jar to fill it completely. Use the back of a spoon to gently push down the vegetables.

12. 12

    Repeat the process until all jars are filled.

13. 13

    Let the jars rest for about 20 minutes, then use a skewer to break the air bubbles that have formed.

14. 14

    Close the jars tightly and place them in a dark and cool spot for at least a week before consuming