Aubergines preserved in oil

I wash, trim and peel aubergines.

I slice about 1 cm thick then sticks 1 cm thick, halving long ones.

I layer in a colander with plenty of coarse salt.

I put a weighted plate on top to press out bitter liquid, turning occasionally if liked, and rest even overnight.

I rinse and squeeze well.

I boil 500 grams water and 500 grams white vinegar, add aubergines and cook 2 minutes after boiling resumes.

I drain, press and cool.

When cold or lukewarm, I squeeze by hand or ricer and spread on a clean towel with kitchen paper.

I cover and dry overnight.

I prepare garlic pieces and dried chilli.

I put garlic, chilli and oil in jars and layer aubergines, alternating ingredients and dried oregano, leaving below rims.

I cover with oil, wait, move gently and use a knife tip to release air bubbles. I top up if needed and close.

For extra safety, the original says to boil filled jars covered in water for 20 minutes, cool in pot, remove and check vacuum: lid flat and not clicking. Label and store in cellar, waiting at least a month before tasting.