While I have never managed to grow a single eggplant successfully, when the price is right I enjoy making a batch of these to keep or to give as a gift. I try to use smaller eggplants ideally ones that aren’t too seedy. If the skin seems particularly tough, I might peel them first, but chose not to with the smaller purple Japanese eggplants photographed here. Salting draws out the moisture giving a slightly chewier texture. Obviously the quality of the vinegar will affect the final product but you could use white, apple cider or red wine vinegar here. I reuse the oil in cooking.
Preparation: 15 min
Cook: 40 min
Serves: 2-3x 500ml Agee-style jars
Preparation: 20 min plus draining and drying time
Cook: 10 min