How to make
Cut the eggplants into slices, add salt and leave them to stand for about 2 hours. Wash and dry them, then fry them. Once cool, put them in vinegar.
After 30 minutes, take them out and arrange them in jars and sprinkle with chopped garlic and parsley between every 2-3 rows. Add salt.
Sprinkle the top of each jar with one crushed aspirin and add 0.8″ (2 cm) of oil. Keep them cool.
