Preserved aubergines: For a Summer in jar

YOU NEED: 5 purple aubergines; 1 hot red pepper; 3 cloves of garlic; 1 liter of extra virgin olive oil; 500 g of white wine vinegar; 2 liters of water; salt; basil;

INSTURCTIONS Wash the aubergines. Cut them into thick slices, at least one cm and still cut the slices into strips of regular size.

While you are cutting aubergines, put them to drain in a colander with a pinch of salt just to remove part of their vegetation water. While aubergines are draining (20 minutes), put the water and the white wine vinagar in a pot to boil.

When it boils, cook the aubergines for about 2 minutes. Then, with a slotted spoon, pull them out and let them drain in a colander. Continue to cook the remaining aubergines always drain them every time. When you have cooked and drained all the aubergines, let them cool for 5 minutes.

Prepare chopped garlic, hot pepper and basil, place them into a large container, add extra virgin olive oil, stir and let the mixture stand a few minutes.

Add the aubergines in the mixture of oil, mix them well and let them add flavor.

Preheat oven to 180 °. Put in it some glass jars with a hermetic seal. Allow them to sterilize for at least 20 minutes.

Fill the jars with the mixture of aubergines, leaving no air inside. Close the jars and place them upside down, for a few minutes. Add oil if necessary. Eat this specialty during the winter.

BON APPETIT