Argentina is a country that wants to stay independent  and not use products from abroad. That's why everyone is dependent on local produce and seasons. And what's better to enjoy fruit and vegetables that are out if season than conserves.
Fruit is typically used to make a marmalade and vegetables are boiled in vinegar with spices and later on used on bread. Especially cooking in vinegar was a bit of a strange technique for us and even a more surprising result. Now eggplant conserve is our absolute favorite conserve which we would like to share:)

Recipe
Ingredients:
- 4 big eggplants
- salt
- vinegar
- water
- a few garlic toes
- oregano fresh or dry
- Chili powder or fresh chili
- oil

- peel the eggplants and cut them in about 1.5 cm thick slices
- lay them flat and put salt on them to extract water and bitterness from them
- after 20 min remove all the water from the eggplant with some kitchen towel
- make a solution of about 200 ml vinegar to 20 ml water in a pan and bring to a boil
- boil the slices of eggplant in the solution until they are translucent and cooked
- put the cooked slices into a glass pot add oregano, slices of garlic, Chili powder, some salt and pepper and cover it with oil let it cool off and put it in the fridge overnight
- put the delicious slices onto a piece of bread with cheese

Enjoy!

If you want to be able to store it for a longer period you should, before adding the eggplant slices to the jar, either put the jar in boiling water for 10 min or use some alcohol (around 70%) to kill all the germs