Peel and slice the aubergines. Arrange them in a sieve or colander, sprinkling each layer with salt. Leave them for 2 to 4 hours, shaking them occasionally, to allow the bitter juices to drain away. Poach the slices for 5 minutes in vinegar and a little water to cover.
Drain well and arrange the aubergine slices in layers in a large glass jar, putting a little crushed garlic and oregano