Aubergines cut into strips and preserved in oil. Serve them as an antipasto or in a panino.
The aubergines are cut into strips, then placed in sunflower oil with chilli, oregano, garlic and wine vinegar, in the Sicilian country style.
The texture stays tender and the flavour mildly spicy. Drain them and serve as a starter, on a bruschetta or in a sandwich with a fresh cheese. The tubs suit buffets and large-batch cooking.
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