TODAY, A RECIPEE FOR YOU! ENJOY IT

How to prepare eggplants in oil. Berenjenas en aceite. Para conservar.

Its a very old Italian recipe that was taught to me by an aunt. She was Argentine, but her mother was from Calabria. I knew that lady when I was very young. The thing that surprised me at the moment was that she had in her almost empty purse ,“puta parió" or red hot chili pepper and she ate them like candy. They were very small and oh! so hot, strong and spicy and if you ate a little part of it, your mouth was on fire and you had to drink litres of whatever, to put down the fire.
So the following is quite interesting , no chili pèpper, thank God.
Buy 2 or 3 kilos of eggplants. Wash them, and peel them and cut them in halves first and then horizontally ( like in Juliana but not so thin) in 4 or 6 parts alongside..If it´s winter put them on a tray over a fire not strong, just to dry them , if it´s summer put them in a tray in the sun for 2 or 3 days..
Buy 1 litre of alcohol vinegar and 1 of wine vinegar. Fill up to the half a pot with both,the eggplants and the vinegar ( olla de acero inoxidable) and let them boil.Not too much or they´ll disappear. With a fork take an eggplant out of the fire and see if they are boiled ( not too much ,that is to say they are not raw, not too much boiled).
Put them in a colander and wait till they are almost dry.You can press them with a clean cloth to remove vinegar , if you want. Buy a glass flask and put 4 or five pieces of eggplant, 2 peeled garlic teeth ,1 laurel leaf ,2 or 3 grains of black pepper,a bit of ground chili and go on filling the flask in this way.
At the end buy a good oil, ( may be another from olive, which is so expensive, and not everybody likes it)and fill the flask.
When you finish , remember, leave the last space with only oil. Close the flask and keep it in a dry place. After 15 days you can begin eating them with meat, rice, or alone.with white bread
Enjoy them!
They are wonderful!
They are bocatto di cardinale!
Good luck
Susienflores