Remove stems from eggplants. Slice the eggplants into thin strips about a ¼ inch.

Layer the eggplant in a bowl or pot, apply salt to every layer, let stand about 5 hours.
Flip the eggplant layers upside down and let stand another 5 hours. Squeeze the remaining liquid using your hands to remove excess water.

In a pot bring vinegar to a boil. Add the eggplant and return to a boil cooking until tender. Remove from pot and place in a colander. With a weight or pot of water press the eggplant to remove any excess vinegar.

Using a wide mouth 2 quart canning jar layer the eggplant sprinkling the fennel seed &
sliced garlic pressing firmly in between layers to push out any air. Fill the jar using the
Durant jalapeño and Frantoio extra virgin olive oil. Cover and refrigerate for 2 weeks and enjoy.

CHEF'S NOTE: I like to serve this with a nice hard cheese, a loaf of bread and some olive oil poached
albacore tuna; of which I would recommend Durant’s Tuscan extra virgin olive oil for.