Wash and peel aubergines.

Dry them well and cut them into strips.

Then put them in a colander and sprinkle them with coarse salt.

Cover with a flat plate and put an additional weight on its surface, this will serve to eliminate all the water present in the eggplant.

Let them rest for about 10 hours. Every two hours you can remove excess water from the eggplant container.

After 10 hours,with a clean cloth remove excess water. Pour the vinegar (500ml) and water (500ml) into a large pot and bring to the boil, and let the aubergines cook for about 3 minutes.

Place the cooked aubergines on a plate covered with paper towels. Let them cool for about an hour or so.

Meanwhile, cut the carrots, garlic and celery into rounds.

In a jar, superimpose the aubergines with carrots, celery, garlic, basil and oregano. Complete the layers with enough olive oil to completely cover the aubergines.

Continue until the jar will be full.

I recommend waiting at least a week to eat the picked aubergine in oil, but if you can wait two weeks your eggplant will be even tastier.