Italian Pickled Eggplant

This is a traditional way to preserve eggplant in Italy. Great for an antipasto and in salads.

1 lb eggplant
canning salt
1 cup water
1 1/2 cups white vinegar
2 cloves garlic
1-2 bay leaves
2 springs of rosemary
2 dried chilis
olive oil

Wash eggplant.
Slice into quarter-inch thick rounds and spread in colander.
Sprinkle with salt and weigh down the eggplant with a bowl filled with water.
Let eggplant rest for at least an hour. Then brush salt off the slices and let them dry on a clean dish towel.
Heat the vinegar and water until it comes to a boil. Then put the eggplant in the boiling pot and cook for 5 minutes.
Drain the eggplant slices and let them dry overnight on a dry cloth.
The next day clean a glass jar and lid.
Chop up the garlic. Break up the rosemary springs Crumble the chile pieces.
Put a slice of eggplant in the jar. Sprinkle bits of garlic and chile on top.
Then add another slice of eggplant and herbs.
Repeat the process until the jar is full or you run out of ingredients. Occasionally tap down the eggplant slices with a spoon.
Slide the bay leaves down between the side of the jar and the eggplant slices.
Fill the jar with olive oil until all the eggplant slices are covered with oil. Tap down with a spoon to remove all air pockets.
Put a lid on the jar and store it in a cool, dark place for at least two weeks.
Refrigerate after opening.