Despite the passage of time and the passing of summer, with a little inventiveness, creativity and care in choosing the right ingredients, you can make something special to eat out of season: for example, aubergine preserved in olive oil. On the face of it, it might seem a complex recipe, the preparation of which takes time and skill: in fact, you don’t need to worry about anything except finding the right jars and the best aubergines, and in no time you will be able to keep something special and tasty with which to brighten the short winter days. With this lovely recipe for aubergine preserved in olive oil you will always have a little slice of summer in your pantry - even at times when your imagination fails you. Are you ready to make aubergines preserved in oil for autumn and winter, ready to put a smile on the faces of those who come to dinner?
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Wash the aubergine and cut into slices about 1/2 cm thick, sprinkle with plenty of salt and let the aubergine rest overnight to drain it of any bitterness. The next day, pat the aubergine dry, add the wine and wine vinegar to a saucepan and bring to the boil, then cook the aubergine in this mixture for 3-4 minutes. Drain the aubergine and let them dry for 2 hours. Arrange the aubergine in glass jars, alternating chopped garlic, oregano and mint with layers of aubergine. Cover with olive oil and screw on the lid. After three days, reopen the jars and add more oil because the aubergine will have absorbed a little. You can start to eat them after a month, but better to leave them till winter!