Pickled eggplants

Alessandra's mother is my inspiration for Italian cooking. Among the many wonderful dishes she cheffed up during my time in Naples, her pickled eggplants was a 'must learn how to make'. Great with cheese, bread, salami..

Ingredients (fills one small jar, which will last an average person a few weeks.. me, a few days)
Eggplants (1kg)
White wine vinegar (250g)
Water (400g)
Salt 
Olive oil (enough to fill up a small jar)
Garlic (3 cloves)
Red pepper (2 medium size)

Peel and slice eggplants into thin strips, let sit in salt water for 5 minutes or so. Then squeeze out water with hands.

Prepare in pot: White wine vinegar, water, 1 tablespoon of salt. Heat over medium heat. Dip in eggplants for 40-60 seconds (but not over 60 seconds) in small batches. Drain, let cool.

Dry and squeeze out liquid with towel.

Pickle in jar: Place carefully, layers of eggplant in jar.. add olive oil, garlic, and red pepper. Repeat layering process several times until jar is full. Make sure olive oil covers the eggplants, all the way. Best to let sit for one or two weeks before serving.

The pickling process was not as painful as expected, and was quite fun in the company of good friends. I also learned how to make home-made gnocchi, which I will be sharing soon.