Peel & Slice the Eggplant: Peel the eggplants and cut them into thin strips (about ¼ inch thick and 2–3 inches long).
Salt & Press: Layer the eggplant strips in a colander, sprinkling each layer generously with salt.Place a plate or weight on top and let sit for at least 4–6 hours (or overnight) to draw out bitterness and excess water.
Rinse & Squeeze: Rinse the salted eggplant under cold water to remove excess salt.Squeeze out as much moisture as possible by hand or with a clean towel.
Boil in Vinegar Mixture: In a large pot, bring 2 cups white wine vinegar and 2 cups water to a boil.Add the eggplant and blanch for about 2–3 minutes, just until slightly tender.Drain well and let cool.
Season: Place the cooled eggplant in a bowl. Add sliced garlic, oregano, crushed red pepper flakes (if using), and chopped parsley. Toss to combine.
Jar & Cover in Oil: Pack the seasoned eggplant into sterilized jars, pressing down slightly.Pour extra virgin olive oil over the top, making sure the eggplant is fully submerged. Tap jars to release air bubbles.
Seal & Store: Seal the jars tightly. Store in the refrigerator for up to 2–3 weeks.For longer storage (pantry-safe), use proper canning methods.
To Serve: Let the flavors develop for at least 3 days before eating. Serve as part of an antipasto platter with bread, cheese and cured meats.
