Melanzane sott'olio - italian canned eggplant recipe

1. If the eggplant are large slice them thinly lengthwise; if they're small cut them into rounds.

2. Bring a quantity of vinegar diluted with water sufficient to cover the eggplant to a boil, salt it, and boil the eggplant. When they are almost done (i.e. before a fork runs through them easily) drain them and put them on a piece of wood to dry for a half hour.

3. Next, take a jar sufficiently large to hold the eggplant; lay the slices into is, dusting them well with finely minced parsley and adding oil to cover the layers as you go. When you have filled the jar unroll the anchovy fillet and lay it across the top, together with the bay leaf. Crush the clove of garlic and add it too, make sure there's oil to cover, and set them aside until you're ready to use them.