Aubergines in oil

Method

1. 1 Peel the aubergines, cut them first into slices about 1.5 cm thick and then into strips that are not too thin. I cut the strips in half because I prefer smaller pieces.
2. 2 Put the vinegar, the water and a handful of salt (not too much) in a big bowl and leave the aubergines to steep for 24 hours.
3. 3 To be sure the aubergines were all covered by the brine I put a plate with a weight on top.
4. 4 Then squeeze the aubergines out very well and put them into the jars, alternating a layer of aubergines with a few bits of garlic and a few mint leaves. If you like you can add chilli too (of course I put some in).
5. 5 At the end fill the jars up with olive oil, using a fork to help, so that the oil gets everywhere and leaves no air bubbles.
6. 6 Close the jars and wait at least three months before eating the aubergines.