Remove the skin from the melanzane and cut into finger-thick sticks 5 to 6 cm long. Bring vinegar and salt to a boil, add the pieces of eggplant. Bring everything repeatedly to a boil, remove the melanzane with a slotted spoon, form on kitchen roll and drain well.
After half an hour, divide evenly into canning jars, mix in garlic and peperoncino pieces and oregano. Gently squeeze the melanzane and pour oil. Seal the jar tightly and do not open until a month has passed.
Instead of oregano you can add parsley and marjoram or possibly capers and basil.
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