Pickled aubergines

Pickled aubergines  -Three cans; two in oil and one in vinegar

What you need

3-4 Aubergines (click the link to see health benefits)

Bell peppers, Italian sweet peppers, chili peppers

Ginger (click the link to see health benefits)

Garlic

Parsley

Dried red chili pepper

Turmeric (click the link to see health benefits)

White pepper

White wine vinegar

Water

Olive oil

Salt

3 glass jars with popping lids

How to do it

Chop the aubergines, peppers, ginger, and garlic and boil in batches in 1: vinegar and 1: water mixture for about 10-15 minutes

Drain (keep the vinegar mixture)

...Wash and sterilize the jars by boiling for at least 10 minutes...

Cut the parsley 

Mix the freshly cut parsley and the spices with the olive oil and the remaining vinegar

Once the jars and vegetables have cooled down to room temperature, fill the jars, leave empty space at the top, pour oil into two jars, and vinegar-water mix into one jar. Stir gently so that any air bubbles come out

Put on the lids and boil the cans for at least 10 minutes

They must be totally immersed in boiling water

Add towels/cloth so the jars won't break when they boil

Let them cool off and check that the lids have an inward bump in the middle. If not, repeat the boiling

Refrigerate for at least a week. When opening, make sure you hear a popping sound. Then you know that vacuum was kept and the pickle is not spoiled

(All this hassle with boiling and popping is necessary, because of botulism)

The botulinum toxin is something you should never, ever ingest (unless you want to die). You may opt to have it injected on your forehead when reaching 40+ -but only by a plastic surgeon with an excellent reputation

Eat as is or serve with Falafels. The oily pickle is lovely with pasta.