6 firm medium eggplants fresh
Salt, to taste
1 1/2 cups white or apple cider vinegar, divided to 1 1/4 + 1/4
2 1/2 cups water
3 to 4 cloves garlic, thinly sliced
1 bunch fresh parsley leaves, finely chopped, about 1 cup
1/2 to 1 teaspoon dried red pepper flakes, or 1 fresh red chilli, thinly sliced lengthwise
1 to 2 teaspoons dried oregano
1/4 green bell pepper, minced
1 to 2 1/2 cups extra-virgin olive oil
Prepare the Eggplant
Wash the eggplants thoroughly to remove all traces of dirt and pat them dry with a paper towel.
Slice the unpeeled eggplants into strips about 8cm long and 05cm thick.
Layer the strips in a colander and sprinkle each layer with lots of salt.
Place the colander in the sink, cover with a dish that fits in the colander, and place something heavy on top to weigh the dish down. (The salt helps remove excess water and some of the bitterness from the eggplant). Let the eggplant drain for 1 hour.
Squeeze the eggplant with hands to drain out any remaining excess moisture.
Transfer the eggplant to a large pot and add 1 1/4 cups of the vinegar and the water. Cover and bring to a boil over high heat. As soon as the mixture begins to boil, remove the pot from the heat, and allow the eggplant to cool completely in the water, stirring occasionally.
THEN:
Place the sliced garlic, parsley, red pepper flakes, oregano, and bell pepper in a large bowl.
Squeeze as much water out of the eggplant as possible and add it to the bowl with the other ingredients. Pour in at least 1 and up to 2 1/2 cups of extra-virgin olive oil and the remaining 1/4 cup of vinegar. Gently mix all ingredients.
Transfer the veggie mixture to jars. Press down well to remove any air.
Leave about 1-inch of space between the vegetables and the rim of the jar. Pour in as much olive oil as needed so that all the eggplant is completely submerged. Do not overpack the jars with the eggplant.
Place the screw-top lids on, wipe the jars, and store them in the refrigerator. They should be ready to eat in 24 hours.