A typical preparation of the Calabrian tradition is the eggplant scapice.
The work starts right from the field, when we plant the aubergine seedlings and grow them following the methods of organic farming. The ideal eggplants for this recipe are the dark, long or oval ones.
We peel the aubergines with the help of a potato peeler. We then cut them in half lengthwise, and slice them first from one direction then the other to obtain matches, or thin sticks. We wash them with clean water, salt them, (The salt will remove the black, the bitter, and it is a process that favors conservation).
We leave the aubergines in salt for one night, covered with a cloth and the next day we cook them in water and vinegar for three minutes. We drain them and leave them wrapped in a cloth, to drain under a weight for the whole night.
The next day, we squeeze the aubergines very hard, by hand, or with a small press, and let them dry in the air without exposing them directly to the sun, transfer them to a large container and immediately proceed to season them, add a few sliced garlic cloves , some thinly sliced red peppers and wild fennel flowers and seeds,
We mix everything well, let it flavor and put in jars, cover and fill with oil and close hermetically with the capper. Once the jar of aubergines in oil is opened, it can be kept in the fridge for a long time, the important thing is to cover the surface with oil as it is consumed.