Instructions: I am going to take this opportunity to expand and correct a recipe I gave from memory (64 k) a few weeks ago. This is from Marcella Hazens

"Marcellas Italian Kitchen"

Peel the aubergine and cut into 1/4 inch square julienne strips salt heavily and toss in a bowl - let steep for 12 hours or more. I like to pour off the liquid 2 or 3 times and add a bit more salt.

Drain, take handfuls and put into the towel, squeeze thoroughly to remove liquid.

You may now be amazed at how little aubergine is left.

In a bowl throughly mix aubergine, herbs, garlic and half the vinegar Put the aubergine, strip by strip, in layers in the jar. Dont be compulsive about it or you will never get done. Between layers put the peppers or whatever pour in any remaining seasonings.

press aubergine down a bit with the back of a spoon or whatever will fit in your jar. Add olive oil to cover.

Eat now or let sit. I refrigerate it. Marcella says to use a good vegetable oil if you want to keep it for a long time- up to a year.

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