Melanzane sott'aceto / Berenjenas al Escabeche / Pickled Eggplant

Ingredients-

Eggplants -------------------------------------------------- 2 Big Ones
Coarse Salt ------------------------------------------------ 2 Tablespoon
Vinegar ---------------------------------------------------- 1 Ltr
Garlic ------------------------------------------------------ 4 Cloves 
Bay Leaves ------------------------------------------------- 5
Red Peppers ----------------------------------------------- 1
Black Pepper Corns -------------------------------------- 1 Teaspoon
Crushed Red Pepper-------------------------------------- 1 Teaspoon
Oregano ---------------------------------------------------- 1 Teaspoon
Airtight Glass Vase --------------------------------------- 2 Small Ones 

Techniques-

Eggplant (USA) = Aubergine (UK)

Instructions-

• Cut the eggplants lengthwise 1/2cm wide.
  
  
• Put them in a pasta drainer in layers and add the salt in between each layer.
  
  
• Cover with a cloth and let stand for 5-6 hours.
  
  
• After 6 hours they should have drained dark liquid.  This is the bitterness of the eggplants, you want this out!
  
  
• Soak them in water to take the rest of the salt out and drain them.
  
  
• Warm the vinegar.
  
  
• Once the vinegar starts to boil, add the eggplants until the vinegar starts boiling again.  Take out the eggplants and drain.
  
  
• Cut the red pepeprs in julienne.
  
  
• Heat a pan with olive oil and saute the red peppers.
  
  
•  Chop some the garlic.
  
  
• Slice the rest of the garlic.
  
  
• Add some of the slices of garlic to the bottom of an airtight glass vase.
  
  
• Add a layer of eggplant.
  
  
• Add more garlic, black peppers, oregano, bay leaf and crushed red peppers.
  
  
• Follow by a bit of oilve oil and another layer of eggplant.  Continue until you almost fill the glass.
• Finish by adding olive oil making sure no eggplant touches air.
• Close the vase and store in a cool, dark place.  I put my vases inside black garbage bags to make sure no light went in them.
• Do not consume for at least 3 days.