pickled eggplants

Thoroughly clean the eggplants, remove the stem and the tip, wash them and peel them, then cut them into strips lengthwise. Place them in a large dish and sprinkle with plenty of coarse salt. Mix; cover and let rest for a few hours. After this time, squeeze them vigorously to eliminate all the liquid contained in them and return them to the same dish, removing the salt and covering this time with vinegar, for another two hours. After that, squeeze them again to remove the vinegar and store them in terracotta jars, layering them, placing pieces of mint and sprigs of wild fennel on each layer. Finally, press them carefully and cover with olive oil. They should be consumed after at least two months.