Extra virgin olive oil
Wash the eggplant, pat dry and cut into fairly thick slices.
Sprinkle with salt and put them in a colander with a weight above for 12 hours, so that they lose the water.
Squeezing them and roast them in a cast iron plate.
Then put them in jars alternating them with chopped spices (oregano, pepper, and garlic if you like) and cover with an emulsion of white vinegar and extra virgin olive oil, making sure that the extra virgin olive arrivals from all sides. Close the jars and store in a cool, dry place.
Consume after about 10 days.