What about preserving your eggplant in the Calabrese style ,suitable for an antipasto platter or just gobbled up on crusty bread !
Slice your eggplant lengthways about 1/2 inch thick ,then slice again the same thickness so you end up with lots of thin strips of eggplant .
Now ,using cooking salt ,dose liberally in a collander over the sink ,and leave for several hours ,up to 12 ,covered with a clean teatowel .You may need to add more salt as the eggplant drains as they will give up an enormous amount of liquid .
The eggplant will harden and darken and can be squeezed to remove even more liquid .To prevent discolouration ,you can add lemon juice with the salt ,--I personally don't mind the browning.
Now place the eggplant in wide necked jars ,with an assortment of herbs and spices ,whatever you grow or enjoy ---I use oregano and thyme plus some cracked black pepper ,lemonpeel and chilli flakes .Maybe dried and fresh mint and lemon peel for a Greeky-style flavour .
Now fill with red wine vinegar ,and top with canola oil to prevent oxidising .
This will keep in the fridge well into winter but never lasts that long here .
Happy eggplanting !
The world needs you to grow your own food!!