Eggplants stir

Eggplants stir

ingredients
3 medium eggplants cut into sticks
1 cups (tea) of grated onion
1 cup (tea) of chopped parsley and drizzle
1 cup (tea) of chopped chives
1 cup (tea) of chopped black olives and miuda
½ cup (tea) of capers (optional)
1 head of garlic chopped cored

To put the sauce:
2 cups (tea) of fine salt (is to soak the eggplant)
Other Ingredients:

300 ml wine vinegar
200 ml of pure virgin olive oil, or to taste
Preparation:
Wash the eggplants, peel, cut into thin slices, on top of a board. Wear gloves.

Then add all the slices cut into thin sticks.
the size of a matchstick.

Place the eggplants covered with water and salt.

Take the refrigerator for 24 hours, stir occasionally with a wooden spoon or silicone.

Do not put your hand in the brine with the eggplants, it stains the hand is hard to leave.

If the weather is below 18 ° C need not leave the fridge

Note:

If you want to speed up the procedure, leave in brine for 1 (one) hour.
Then throw enough water to remove excess salt, squeeze well to remove all the water.

Play sticks in boiling water, leaving 1 "(one) minute. throw cold water, drain, squeeze well.

Season with enough vinegar, virgin olive oil, parsley, chives, garlic, onion, capers, chopped olives.
Mix well. Do not add salt yet.

After leaving for one (1) hour in the seasoning inside the refrigerator.
Take one hour before serving. Now test the salt.

If you need to put salt gradually (remember that the eggplants were in brine).

If you still put in a glass with screw cap and store in refrigerator.

Serve with toast. or as an accompaniment to dishes.