Directions: Wash the eggplants and bake in the oven for 20 - 25 minutes over the medium temperature. Allow to cool, then peel away the skin. Place in a strainer, add some salt and leave overnight or for several hours, until all the liquids drained away. Chop very finely. Add some vinegar and boil for 2-3 minutes.
Chop the herbs thoroughly, add some vinegar, mix with the eggplants, adding some salt and black pepper. Place in the jar, topping with more vinegar.
Store in a cool, dry place for 2 - 3 months. When removing, use clean oil-free spoon.