4 to 5 medium-small eggplants
2 Tbsp salt
3 Tbsp fresh chopped parsley, basil and oregano. (You can add a few drops of food grade essential oils too)
1/4 cup chopped different colour capsicums
3 to 4 cloves of garlic, minced
1 cup apple cider vinegar
1 to 2 cups of extra-virgin olive oil
Peel the eggplants, cut off the ends, and slice lengthwise to obtain long strips the size of skinny fries.
Place the slices in a colander with a bowl underneath the catch the liquid. Sprinkle with the salt and mix with your hands, giving your eggplant slices a little massage so they are evenly covered in salt. Mix in the vinegar and allow them to sit for 3 to 4 hours, mixing and squeezing the liquid out with your hands every hour or so.
After 3 to 4 hours, squeeze as much liquid out of the eggplant slices as you can, using your hands. The drier the eggplant, the crunchier it will be.
Mix the herbs, capsicum and garlic with the eggplant and stuff the eggplant into clean jars. Press down so that everything is well packed. Pour olive oil into the jar until all the ingredients are covered. Press down with a spoon to remove any air bubbles in the jar.
Serve on fresh toasted bread or crackers.
Note: Pickled eggplant in oil should not be stored at room temperature due to the risk of botulism when garlic and vegetables are added to oil. Storing in the fridge for up to one week or freezing is recommended.