Marinated Aubergines

• 1 kg (2 lb) aubergines
• Salt
• 300 ml (

Peel and slice the aubergines. Arrange them in a sieve or colander, sprinkling each layer with salt. Leave them for 2 to 4 hours, shaking them occasionally, to allow the bitter juices to drain away. Poach the slices for 5 minutes in vinegar and a little water to cover.

Drain well and arrange the aubergine slices in layers in a large glass jar, putting a little crushed garlic and oregano