glass jar. Add vinegar and salt, pressing the eggplants down firmly. Let sit for 24 hours.
Drain: After 24 hours, strain out the vinegar and squeeze the eggplants gently to remove excess liquid.
Season: Slice garlic, chili pepper, and parsley. Mix them with the drained eggplants.
Preserve in oil: Transfer the mixture to clean, sterilized jars. Cover completely with olive oil, pressing down to remove air bubbles.
Rest and enjoy: Let marinate in the fridge for a few days before serving.
