Instructions: Peel and cut eggplant into julienne.

Place eggplants in a colander. Sprinkle with salt. Shake colander. Let drain for 30 minutes.

In a large saucepan bring vinegar and sugar to boil. Add eggplants, garlic and chilli, reduce heat and simmer 5 minutes. Drain and reserve liquid.

Mix hot eggplants, olive oil, fresh herbs and pack into hot jars. Ladle hot liquid over eggplants to cover.

Let mature for 1 month before using.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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