Pickled Eggplant

Ingredients

• 4 or 5 kg eggplant
• enough to cover water
• 1 kg red bell peppers
• 2 heads garlic
• a pinch of rock salt (1 teaspoon) rock salt
• 2 peppers hot green chili peppers
• 3 liters water
• 3 tablespoons rock salt
• not listed in the ingredients; mentioned in the transcript: "just olive oil was added to it" olive oil

Instructions

1. In a pot, place the eggplant with enough water to cover and put over the heat until it comes to a boil or is lightly cooked.
2. In a pot, after it comes to a boil, transfer the eggplant directly to cold water, then remove it from the water.
3. In a bowl or food processor, split open the eggplants and easily remove the caps.
4. In a food processor, chop the eggplant with the sweet red peppers, garlic, and hot green chili peppers, leaving the mixture not too finely chopped.
5. In a bowl, add the pinch of rock salt to the mixture.
6. In a bowl or jar, stuff the eggplants with the mixture.
7. In a jar or preserving container, prepare the pickling brine with 3 liters of water and 3 tablespoons of rock salt.
8. In a preserving jar, leave the eggplants until the pickling is complete.