Wash and trim the eggplant, then slice into thin strips about 5 mm thick, lengthwise or into rounds.

Toss the strips with the fine sea salt in a colander set over a bowl. Let drain for 1 to 2 hours, then rinse briefly and squeeze out any excess water by hand.

Bring the vinegar and water to a boil in a 26 cm / 10-inch stockpot with the peppercorns and bay leaves.

Boil the eggplant strips in batches so the pot isn't crowded, 2 to 3 minutes per batch, until just tender at the edges but still holding their shape in the center.

Drain each batch well and spread the strips out on clean kitchen towels or cheesecloth. Let them dry for at least 2 to 4 hours, or overnight for the best texture. This drying step matters, any dampness left in the eggplant will cloud the oil and shorten shelf life.

Sterilize the glass jars and lids in boiling water for 10 minutes, then let them air dry completely.

Layer the dried eggplant strips into the jars with the sliced garlic, dried oregano, chopped mint, and chili flakes, pressing each layer down gently with a spoon to remove air pockets.

Pour the olive oil over the layers until the eggplant is fully submerged, tapping the jar on the counter to release trapped bubbles. Top up with more oil if needed, then seal the lids.

Refrigerate the jars and let them mature for at least 1 week before opening. Keep the eggplant fully submerged under oil throughout storage, topping up as needed each time you serve some.