Melanzane Sotto Olio e Aceto

These eggplant pickles are lovely to eat with the bollito () or even as part of an antipasto. You need to use the long, slender eggplants here (about 2 or 3 should make up the weight) so you’ll get strips with the skin & not have too many pieces that are just flesh. You might like to add a couple of dried peperoncini or peppercorns to the container when packing the eggplant pieces in oil. The eggplant will keep for a month or longer as long as it’s cov