Peel and slice the eggplants into desired thickness.

Arrange the eggplant slices in a sieve or colander.

Sprinkle each layer of eggplant with salt to draw out bitter juices.

Let the eggplant slices sit for 30 minutes.

Rinse off the salt from the eggplant slices.

In a pot, bring vinegar and enough water to cover the eggplant to a boil.

Poach the eggplant slices in the boiling vinegar mixture for 5-10 minutes until soft.

Drain the poached eggplant slices thoroughly.

In a clean glass jar, arrange the eggplant slices in layers.

Between each layer of eggplant, add crushed garlic and dried oregano.

Fill the jar completely with olive oil, ensuring all eggplant is submerged.

Close the jar tightly.

Allow the eggplants to sit for about a week before consuming to allow flavors to meld.

Store in a cool, dark place. The pickled eggplants can be stored for several months.