Pickled Eggplant (Aubergine) - Jamie Oliver - cooking recipe

Ingredients

4 1/4 cups water
4 1/4 cups white wine vinegar
3 tablespoons kosher salt
2 1/4 lbs eggplants
1 -2 tablespoon dried oregano
1 -2 red chili pepper, sliced
4 garlic cloves, coarsely sliced
1 cup sunflower oil
1 cup extra virgin olive oil

Preparation

Combine water, vinegar and salt in a pot. Bring to a boil.
Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2\" slices. Cut slices into 1/2\" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.