Homemade eggplant in oil: the simple and tasty recipe!

1. Wash and dry the eggplants. Peel them and cut them into fairly thin strips. Arrange them in layers in a bowl, sprinkling coarse salt between each layer.

2. Cover with an upturned plate (smaller than the bowl) and place a weight on top. Let the eggplant rest for about 6 hours.

3. Once purged, squeeze them well and immerse them in a pot containing water and white vinegar in equal proportions. After about 2 minutes, remove the eggplants from the pot and let them cool.

4. Squeeze them again and begin to arrange them in layers in the previously sterilized jars, adding the mint leaves and sliced garlic between each layer.

5. Cover everything with plenty of extra virgin olive oil, taking care to press the eggplants well together so that all the air escapes.

6. After making sure that the oil covers the eggplant perfectly, close the jars and store them in a cool, dry place away from light.