Aubergines preserved in oil (Melanzane sott'olio)

1. Peel the aubergines and cut them into pencil-like sticks about 5 mm thick.

2. Salt them in layers in a bowl, cover with a plate, weigh it down and refrigerate for 12 hours (overnight) so they release their juices.

3. The next day, pour off the liquid, squeeze the aubergines well and cover them with the white wine vinegar in a bowl; weigh them down again and leave for another 6-8 hours.

4. Then squeeze them very thoroughly by hand (the drier they are, the longer they keep) and dry them on a clean tea towel for 1-2 hours.

5. Mix with the thinly sliced garlic, chilli flakes and oregano, pack tightly into scalded jars and pour over the extra virgin olive oil to cover by at least 1 cm; press out the air bubbles with a spoon.

6. Seal and leave to mature in the fridge for at least 1 week; once opened, always keep covered with oil in the fridge.

Tip: A southern Italian grandmother's classic for bruschetta, sandwiches or antipasto platters; if the oil solidifies in the fridge, let it come to room temperature before serving, and always use a clean fork to take some out.