Aubergines Preserved in Olive Oil

In the south of Italy, virtually everything which grows during the summer is preserved in oil for use during the winter. Tomatoes are sun-dried and then kept in jars of oil; peppers, mushrooms, aubergines and onions too end up like this so they can be enjoyed all year round.

Using the same method you can also preserve a mixture of vegetables: aubergines, carrots, cauliflower, onions, celery, fennel and gherkins, all cut into small pieces. Serve them as an antipasto with cured meats