Eggplant sautéed with garlic

Choose boiled aubergines and healthy, not too big, wash, dry and cut into cubes, without peeling them.

Put them in a colander, sprinkle with salt and let them rest for a couple of hours, so that the water issue.

Bring to the boil in a saucepan and vinegar 25 cl of water, plunge the Eggplant cubes and let them cook on a moderate heat for a few minutes, then drain.

1 deciliter In a saucepan of oil fry the cloves of peeled garlic, over a medium heat for a few minutes, then add the Eggplant and let them Saute, stirring constantly, until they are slightly softened.

Sprinkle with chopped Basil and parsley fine and ground pepper and continue cooking at moderate heat for 10 minutes, stirring occasionally.

When finished, remove the Pan from the heat and transfer the aubergines into clean glass jars, filling them about 3/4 of their height.

Cover eggplants with olive oil, and then hermetically close the jars and let them to sterilize for 15 minutes.

Kept in the dark for 3 months and then warm up before use.