Jarred Pickled Eggplant Recipe in Extra Virgin Olive Oil

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  With the help of a mandolin, slice the eggplant into 3/16 inch pieces lengthwise, then cut the slices into strips and then crosswise into 3-inch pieces.
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  Layer the pieces of eggplant in a large colander and generously sprinkle each layer with Kosher salt. Place the colander in the sink, put a clean kitchen towel on top of the layered eggplant and top of the eggplant with a tall pot filled with water to weigh the eggplant down. This helps to squeeze out the bitterness of the eggplant.
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  After two hours, take off the weight, remove the towel and rinse under cold water for 2 minutes.
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  Transfer to a large kitchen towel. Put a handful of eggplant in a ricer and squeeze out as much liquid as you can until you have used all of the eggplant.
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  Transfer to a large bowl and cover completely with white wine vinegar. Put a towel on top and weigh down with a pot filled with water.
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  Leave them for an additional two hours.

Meanwhile sterilize the jar. Follow the link above

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  After the jar is sterilized and dry, add 1/4 cup of the best extra-virgin olive oil, place some of the sliced garlic, a sprinkle of oregano, some sliced celery and chili pepper flakes to taste and set aside to flavor.
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  After two hours, remove the eggplant from the vinegar discard the vinegar and transfer into a clean bowl.
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  Using a ricer squeeze as much vinegar out of the eggplant as you can.
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  Start placing them in the jar with the seasoned olive oil, leave about one inch at the top and fill the jar with the extra-virgin olive oil. Push them down to release any air!