Cut up the eggplant and sprinkle salt all over it. Place in a colander for about an hour.
Boil 1 part water and 2 parts red wine vinegar, and cook the eggplant for about 10 minutes.
Drain. Place the cooked eggplant pieces in a bowl, add 3 cloves garlic, fresh basil and oregano. Add a bit of vinegar and cover with olive oil.