Fillet eggplants is a simple recipe that enhances the natural taste of the raw material and can be used as it is or lend themselves to the preparation of side dishes, condiments. Semi-finished eggplants are dipped in an aqueous solution of white wine vinegar, then they are drained and seasoned with various spices. Potting is carried out with the addition of oil and, once corked, they are subjected to pasteurization (heat treatment).