Wash the eggplants and discard stems.
Place the eggplants in a pot of boiling water and bring back to the boil.
Cover and simmer for 3 minutes.
Remove from the water and leave to drain for approx half an hour.
Crush the garlic and salt to a paste.
Chop up one of the hot peppers and mix it into the garlic.
Make a deep lengthwise slit in each side of each egg plant.
Dab a pinch of the garlic and hot pepper mixture into the slits.
Place the eggplants and the remaining hot pepper in a sterilised large glass jar.
Cover with the pickling solution and add olive oil.
Seal with an airtight lid and set aside for at least 2 weeks before eating.
Variation - Add chopped walnuts to garlic and pepper mixture.