Aubergines in oil with peppers

Preparation:

Preparation: Peel the aubergines, cut them into slices lengthwise, salt them, place a weight on top of them and wait for them to remove the water. Blanch them for 4 minutes in a mixture of three parts water and one part vinegar, drain them, squeeze them and put them to dry on a cloth. Arrange them in layers in a cylindrical earthenware or glass vase, with slices of garlic and strips of yellow peppers and red peppers and cover them with oil, placing a wooden disk on top and a circular stone on it if the vase is made of terracotta, pressing firmly with a wooden spoon so as not to leave empty spaces, if the vase is made of glass.