2 aubergines cut into 1/8in thick lengths
500ml virgin olive oil
2 small dried chillies or 1 fresh chilli finely chopped
3 cloves garlic crushed
3tbs red wine vinegar
2tbs dried oregano
1tbs dried basil
½tbs coarsely crushed black peppercorns
Cut the aubergine into slices sprinkle evenly with salt and cover with a heavy weight. Leave to release their juices then rinse and carefully pat dry.
Whisk together the remaining ingredients. Layer the raw aubergine slices in a plastic container and cover each layer with the marinade. Cover and refrigerate for at least three days before using.
The marinade also works well with roasted and peeled peppers.