How we preserve aubergines/eggplant in olive oil - Melanzane sott'olio Calabresi recipe

For EACH KILO of whole aubergine we used:
25g salt
100ml white wine vinegar
1 to 2 cloves of garlic
3 chillies
6 basil leaves or 1-2 bayleaf or 1-2 sprigs of rosemary
+/- 100ml extra virgin olive oil

Each kilo should fill slightly less than a 350ml jar.
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