Italian Pickled Eggplant

Using fresh eggplant picked right out of my backyard garden, I show you how to make an Italian classic.

Here's What You Need:

• ~2 Pounds of Fresh eggplant (I used a mix of Japanese and traditional eggplant)
• 2tsp Dried Chili Peppers
• 5-6 Cloves of Garlic, Pressed
• Fresh Basil 
• Fresh Oregano
• Fresh Parsley
• Distilled 5% White Vinegar 
• Sunflower Oil (Neutral flavor and doesn't solidify when refrigerated )
• 2T Sea Salt
• Cracked Black Pepper
• Thin Sliced Celery (optional)
• Chopped Sicilian Green Olives (optional)
• Old Reusable Jars

What to Do:

1. Cut all of your eggplant into matchsticks, toss with 1tbsp salt and drain for 30 mins. This removes bitterness and nastiness from the eggplant, Don't skip this step.
2. While the eggplant drains, fill a large sauce pot halfway with equal parts water and vinegar, bring it to a rolling boil.
3. Prep your mix: finely chop your herbs and add into a large bowl along with crushed garlic, chili pepper (+olives and celery if you're opting for that), a little oil to bring it together, and salt and pepper. Mix. 
4. Once the eggplant is done draining, add to the boiling vinegar (in batches) and boil FOR ONE MINUTE ONLY. Any longer and it turns eggplant to mush. Drain on paper towels and let cool. Stick in the refrigerator to speed up cooling.
5. Once cooled, toss the eggplant into the bowl with herbs, add some more oil and mix until well combined. Taste and adjust for salt and pepper. It'll taste strong from the garlic and vinegar, but that'll mellow out as it ages for 2 weeks. 
6. Add mix to jars. Add oil to fill jars. Top jars off with oil and seal TIGHT. 
7. Now stick them in a cool, dark place for 2 weeks and fuhgeddaboudit!
8. After 2 weeks, enjoy on Italian bread, on sandwiches...however you like. Mangia Bene!!