1 large eggplant, peeled and cut into 1-cm rounds
2 cloves garlic, minced
2 teaspoons dry oregano
good pinch of black pepper
2 teaspoons salt
1/2 cup good wine vinegar
1/2 cup olive oil
pinch of chili powder or cayenne pepper
Grill eggplant rounds on both sides until golden brown. Put eggplant into a bowl and add all the ingredients. Mix well. Let stand for 4 hours.
Put into a jar, pushing down well; if needed, add more oil just to cover eggplants completely. Use the next day.