Aubergines in vinegar
Instructions
Peel and slice eggplants lengthwise.
Throw those hands in water and vinegar to a boil.
Alzatele with the skimmer and put them to drain in a colander.
When you will be cooled, strizzatele lightly and season with olive oil, salt and chopped garlic and oregano.
These eggplants, if made well pressed in a glass jar hermetically and well covered with oil can keep for several months.
In this case you will need to squeeze though well between the two hands.
