Sicilian marinated eggplant under oil

Peel the eggplants, holding them by the stem.

Slice 10 to 12 mm thick; they shrink to about 2 mm when pressed.

Lay the slices flat in a bucket, salting the layers; cover with a tea towel and a heavy weight (a filled five-litre water container, five kilos, if nothing else) and leave overnight to release water.

Bring six liters of water and two liters of white vinegar (three to one) to a boil.

Dip the pressed eggplant in the boiling liquid for 30 seconds, less than a minute, just to wash off the salt and take on a little vinegar, not to cook them; longer makes them soft.

Drain in a basket, weigh down again (about 25 and 20 kilo weights) and leave five minutes to press the water out.

Lay flat on a towel to dry for about six hours, covered against flies.

Chop the chilies and garlic small; have basil leaves and oregano ready.

Lay the eggplant flat in sealed jars; after every five or six layers add half a spoon of garlic, half a spoon of chilies, a little oregano and a few basil leaves; finish with eggplant on top.

Wedge a few sticks across the top to hold the eggplant down so it does not float.

Top up with extra virgin olive oil, wait for it to sink through (bubbles rise) and refill until the eggplant is covered.

Set the lid on without closing for about another 10 minutes while the oil penetrates, then close. Keep at room temperature, not the fridge, where the oil goes hard; keeps up to a year and can be eaten straight away.