How to make
Cut the eggplants into slices 1/2″ (1 cm) thick, add some salt and leave them to drain out their bitterness. Dry with paper towels and fry in preheated oil.
Take out the fried eggplants with a slotted spoon and immerse them in vinegar. Then leave them to drain and fill jars while placing parsley stalks, peppercorns, chopped garlic cloves in between the eggplant slices.
Fill the jars almost to the brim, leaving one finger of space. Top off with the oil from the fried eggplants. The jars are sealed and sterilized for 90 minutes.
