Step 1

Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours.

Step 2

After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.

Step 3

In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.

Step 4

Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil.  Make sure that the eggplant is completely covered with oil before closing the jar. Let sit at least 24 hours before serving. Enjoy!