1. Peel the aubergines and cut them into pencil-like sticks about 5 mm thick.
2. Salt them in layers in a bowl, cover with a plate, weigh it down and refrigerate for 12 hours (overnight) so they release their juices.
3. The next day, pour off the liquid, squeeze the aubergines well and cover them with the white wine vinegar in a bowl; weigh them down again and leave in the fridge for another 6-8 hours.
4. Then squeeze them very thoroughly by hand and pat dry with clean paper towels.
5. Mix with the thinly sliced garlic, chilli flakes and oregano, pack tightly into scalded jars and pour over the extra virgin olive oil to cover by at least 1 cm; press out the air bubbles with a spoon.
6. Keep sealed in a fridge at no more than 4 °C and consume within two days; the layer of oil does not make this a shelf-stable preserve.
Tip: A southern Italian grandmother's classic for bruschetta, sandwiches or antipasto platters; if the oil solidifies in the fridge, let it come to room temperature before serving, and always use a clean fork to take some out.
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