Difficulty: Average Time: 1 day and 30 minutes
2 kg of eggplants;
How to make Melanzane sott’olio
Cut to thin slices the eggplants, salt them and prepare them in a colander for 10 minutes so that they lose some of their water.
Wash them and soak them in the vinegar for 5 minutes.
Squeeze the eggplants, crushing them among two weights; it is advisable to press them very well among two cutting boards.
Leave them for 24 hours.
Cut the garlic into slices and put the eggplants in the pots; inserted some garlic pieces.
In the end, cover with olive oil and preserve it in a fresh and dry, dark place.
Regional Recipe from Sardinia