Francesco preserved Aubergines

This recipe was given to me by my Napoletan friend Francesco. It is a wonderful accompaniment to cheese and cured meat platters.

3 Aubergines
1 fresh chilli
2 cloves garlic
3 tablespoons salt
3 cups white wine vinegar
3 cups olive oil
Few pepper corns

Slice the Aubergines and cut into sticks(the thickness of a chopstick). Put in a plastic bowl sprinkle the salt over and mix thoroughly so that ech stick gets some salt. Put everything in a plastic colander put a plate over and some weight(like preserve cans) and stand for 2 hours. Bitter juice will run out from Aubergines. Boil vinegar with 2 cups water, lower heat. Shake Aubergines well and add to boiling vinegar. Leave for just 1 minute. Remove with slotted spoon and dry by putting small batches in salad spinner. Spin off liquids from Aubergines till they are very dry. Arrange in sterilized jars, put some chopped chillies and sliced garlic in each jar and 5 pepper corns. Top with olive oil and seal. Have a large pan of boiling water and carefully immerse jars into boiling water so that 1 inch water tops over jars. Boil for 30 minutes. Switch off heat and lift jars. Seal should pop when cold. Will keep for over 1 year.