Eggplant in Oil

We have found this delectable treat a couple of times in Italy - eggplants in oil (melanzane sott'olio). I found this recipe with quick search online, and it looks quite close to what we've tried. What is eggplants in oil? A lightly acidic, flavorful eggplant, preserved in oil - no canning necessary. You can also preserve sundried tomatoes, and a mushroom blend, in this method.

To make it, the eggplant is first salted to pull out excess water, then lightly cooked in vinegar. After drying the eggplant, it's placed with some garlic pieces and chili pieces (if desired) in a jar. Then olive oil is poured over to cover. The result is incredibly tasty, and great as an appetizer or light snack with toasted bread. We intend to make a ton of this when we get back to our garden!

For the recipe, go here, and use Google Translate to put the recipe in English>