Aubergines in oil

Preparation:

Preparation: Wash and dry the aubergines, cut them into slices about 1 cm thick, sprinkle them with salt and let them rest in a colander, with some weights on top, for about three hours, so that they emit the vegetable water. Once the indicated time has elapsed, pour the vinegar into a large pot, mix 1/4 liter of water and bring to the boil, then add the well-squeezed aubergines and blanch them for 2-3 minutes. At the end, drain them, place them on a clean tea towel and let them dry well. At this point, arrange a layer of aubergines on the bottom of a clean, dry jar, sprinkle it with a handful of fresh oregano, a few slices of garlic and a few basil leaves. Repeat the layers in the same way until you have filled the jar; occasionally insert a bay leaf. Cover the aubergines with olive oil, so that they are completely immersed, then close the jar hermetically and keep in the dark for no longer than 1 year. Once the jar is filled, wait a few days before closing it definitively and putting it in the pantry, so that you can replenish the oil absorbed by the aubergines. In fact, for them to keep well, they must be completely covered in oil.