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Eggplant preserved in olive oil with garlic and herbs is a southern Italian antipasto treasure. A vegetarian mediterranean condiment that adds healthy flavor to family meals.
Slice the eggplants into 1/4-inch rounds, then sprinkle both sides with kosher salt. Place in a colander, weighing the slices down with a plate, and let drain for at least 2 hours to draw out moisture.
Rinse the eggplant slices thoroughly to remove excess salt, then pat dry using paper towels to prevent extra moisture in the final preserve.
Bring white vinegar and 2 cups of water to a gentle boil in a large saucepan. Blanch eggplant slices in batches for 3 minutes each, remove promptly, and lay out on a clean kitchen towel to cool and dry for 1 hour.
Layer eggplant slices in sterilized jars with slices of garlic, fresh parsley, dried oregano, and black peppercorns. Gently press down each layer to minimize air pockets.
Pour extra-virgin olive oil slowly over the layered eggplant until fully submerged. Use a small utensil to release air bubbles. Seal jars tightly and store in a cool, dark place for at least 48 hours before serving.
