Cut the eggplant in 1cm thick slices and spread salt on them, leave in the fridge overnight. (This step takes the bitterness out of the eggplant)

Boil the eggplants in a mixture of water and vinegar (equal parts) until they become slightly transparent

Drain water and let the eggplant pieces dry on a sieve to avoid excess water.

Sterilize a jar and the cover in boiling water (this will assure the long lasting of the pickled eggplant).

Take the cooled eggplant and place them in the jar, each time you should layer one or two pieces of eggplant and spread some of the dried spices (oregano, bay leaf, black pepper, spicy chilly) and garlic. This all the way to the top.

Once you have reached the top, fill the jar with a good oil. Once you believe the jar is fool, helping yourself with a long butter knife (not sharp so you won't damage the eggplants) and press slightly from the wall into the center releasing the air bubbles trapped in between the layers. The more bubbles you take out, the better! Finally refill with oil until the top of the jar.

Keep for about a month before you taste it! (I know it's hard, but the more you wait, the tastier it gets!)

Enjoy!