Slit the vegetables in half
lengthwise almost through to their ends.
Sandwich small pieces of garlic
between two sticks of celery in each aubergine, then fasten the two
sides of each aubergine together with wooden cocktail sticks,
previously soaked in water to make them pliable.
Pack the aubergines close together
in a casserole dish and pour the olive oil over.
Cook gently over a medium heat,
turning the aubergines over, until they just start to turn brown.
Cover the casserole with a lid and
simmer for 4 minutes.
Remove the lid, add salt to taste
and pour the vinegar over.
Continue cooking, turning the
aubergines over several times until the cooking liquid evaporates.
Removes from the casserole and
allow to cool on greaseproof paper.
Check that the garlic, celery
pieces and toothpicks are in place.
Arrange the vegetables in a glass
storage jar, making sure they are fully covered by the peanut oil.
Seal the jars and store in a cool
Served with green or black olives, this
preserve can be eaten as a starter or heated up as an accompaniment to