Pickled Eggplants in Spicy Oil

Ingredients

• 1 kg eggplant
• Salt
• 2 tbsp olive oil (for frying)
• 2 red chili peppers
• 2 tbsp Capers (jarred)
• 2 sprigs Rosemary
• 500 ml olive oil (to fill)

Instructions

1. 1.

   Wash, trim, and slice the eggplants lengthwise into 0.5 cm thick slices. Sprinkle with salt and let soak in water for about 15 minutes. Pat dry and sear in a hot grill pan with olive oil for 2–3 minutes on each side.

2. 2.

   Rinse the chili peppers, cut into rings, and add them with rosemary and capers to the eggplant slices; sauté together for 1 minute.

3. 3.

   Transfer everything to well‑washed jars, pour olive oil over until the vegetables are fully covered. Seal tightly and store in a cool, dark place.