2 litres vinegar
The aubergines should be small, seedless ones. Peel them and put them in a bowl with water ans salt to prevent them discolouring.
Cut them lengthways into very thin slice.
Layer them on tray seasoning each layer with parsley, garlic, chopped chilli and vinegar. Put the pile under pressure for 2-3 days using a wooden board with weights on top so that the vegetable water is pressed out and removed.
When no more liquid runs from them and without disturbing the layers, arrange them in glass jars and cover oil.
Leave them to mature for at least a few days before eating.
Aubergines in olive oil