1. Peel eggplants and remove ends. Cut eggplants into 1-cm (½-in.) slices, then into thin strips.
2. Place eggplant strips in a colander and over a bowl. Mix eggplant with coarse salt and let sweat in the refrigerator for 4 hours, mixing a few times. Squeeze eggplant slices to remove water.
3. Press slices into the jars. Set aside.
4. In a saucepan, bring vinegars, sugar, garlic, and spices to a boil. Pour mixture into jars. Mix with a wooden spoon to remove air bubbles. Clean jar rims. Close the jars without over-tightening the rings and place them in a pot of hot water.
5. Carry out a heat treatment for 15 minutes, turn off heat and let jars sit in water for 5 minutes before removing. For more information, see the Chef’s secret section.

Chef’s tip:

Marinated eggplant is delicious with a deli platter or on a pizza.

Chef’s secret

The acidity of the brine lets you use the boiling water technique to can the eggplants.

• Sterilize the jars by immersing them in boiling water for about 5 minutes. The flat lids should be new to ensure a proper seal. They should be soaked in hot water before use.
• Fill the jars, leaving a 1 cm (½ in.) space at the top.
• Close the jars with their lids and rings without overtightening.
• Immerse the jars in a pot of water, ensuring they are at least 2.5 cm (1 in.) under the surface. Cover and bring to a boil over high heat. Let boil according to the recipe instructions.
• Remove jars from water and let stand for 24 hours. The lids should be depressed and make a small popping noise: this means the jars are properly sealed.
• The jars can be stored for one year in a dark, dry, cool place.