Wash the aubergines, dry them, peel them completely or in alternating strips with the help of a potato peeler and cut them into thin slices.

Put the slices in a colander adding some salt on each layer to keep away the bitter water of vegetation that naturally contains the aubergines: let rest all for at least 3 hours!

Now squeeze the aubergines and place them on a plate.

Clean the shallots and slice them thinly.

Put the vinegar, wine, water and 20 peppercorns in a saucepan. Turn on the flame, bring to a boil and add the shallots: cook them for 2 minutes.

Now add the aubergines, in two or three times, blanching them for 2 minutes. Drain and let them cool completely spread out on a clean cloth.

Gently wash the aromatic herbs and slice the garlic cloves.

Now take the sterilized jars (I wash them in the dishwasher, let them dry and put them in the microwave at maximum power for 1 minute) and lay the aubergines, layering them and interspersed with aromas, garlic and1 chilli pepper per jar.

Now pour the oil into the jars to completely cover the aubergines and let them rest for half an hour.

Add a little more oil to top up the jars well so the aubergines are perfectly covered and close the jars.

Proceed now with the double sterilization: put the jars in a large saucepan so that they are completely covered with water. Bring to a boil, lower the heat and allow 25 minutes of cooking. Let the jars cool in the water, then drain and store them in the pantry for at least 15-20 days before enjoying!