Eggplants "Almagro Type"

Step 1

Preparation:
First we have to clean and wash the eggplants removing the leaves so that it is only the head of them.
Now cut off pieces of fennel which will cross the eggplant with pepper if you want, we open them in half and put a piece of red pepper, crossing with fennel branch to not loosen.

In a large pot put the eggplant, salt, vinegar, paprika, water, cumin, whole heads of garlic, tomatoes and oil, we put it to a boil and cook until eggplant begins to soften, withdraw from heat and let temper.
Once the eggplants are more or less cold, come filling the boats with them and closing them to make sure we have all packed and well sealed cans.
We put a pan on the fire with water and when it starts boiling we getting the boats until the water does not cover the tops and cook for 10 to 15 minutes, repeat this operation until all have them ready, let cool and store in our pantry.

They are a BUENISIMAS and have nothing to envy to those sold in supermarkets eggplants.

I always use the catering utensils factory of Supreminox Vilassar de Mar (Barcelona).