Pickled eggplant (melanzane)

Di Chiera Brothers made its own melanzane until 2008 when, to quote the store’s current co-owner Tom, he had to pay people “mining prices” for their time. Melanzane was made three times a year whenever there was an eggplant glut in one of the state’s main growing areas. The following recipe is more guideline than gospel and the process can be used with other vegetables (Tom pickles green tomatoes using the same method). The basket wine press used by the family to make its melanzane can still be seen at the back of the store.