The Italians are masters in canning! They have to make the best out of their summer harvest, when everything is really ripe and has to be used. Zucchini, Eggplants, Capsicum, Tomatoes....
I have this very old recipe from my childhood neighbor from Sardinia/Italy. She served us the world-best eggplants in oil ever! Of course even then - being a very young girl - I wanted to know how they were cooked. Here is the recipe!
2 kg of Eggplants, cut into slices
4 cloves of Garlic, cut into slices
1 L dry White Wine
300 ml White Wine Vinegar
This is to take out all the water and the bitter taste!
The Signora always said, water is the fiend of eggplants!
The next morning you might have to fill in more oil.
You can keep the unopened jars for 6 month, the opened ones in the fridge for 3 month.