Delicious melanzane sottolio made with eggplants, vinegar, garlic, and olive oil. Perfect as a side or appetizer. Check out the full tutorial on my channel.
1: Cut the eggplants into slices and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.
2: Rinse the eggplants under cold water and pat dry.
3: In a pot, combine vinegar, water, oregano, and garlic. Bring to a boil.
4: Add the eggplants to the boiling mixture and cook for about 5 minutes.
5: Pack the eggplants into sterilized jars, adding optional chili if desired. Cover with olive oil.
6: Seal jars and store in a cool, dark place for a few weeks before consuming.
