The aubergine was introduced in Sicily by the Arabs. Little appreciated at first, it was later recognized as the queen of island cuisine.
Preparation: The aubergines are cut into thin slices with peel, salted and left to lose water for at least half a day, then rinsed and dried.
Then they are blanched in vinegar to make them lose their typical bitter taste.
Arrange anchovy, olives, a pinch of salt and oregano on each slice of aubergine.
Finally they are rolled up and arranged in layers in the jars, distributing garlic, basil leaves and other herbs on each roll.
Ingredients: Aubergines, Tomatoes, Sardines, Olives, Sunflower Seed Oil and Natural Flavors.