Peel the eggplant.
Slice the eggplant into rounds approximately 1/8 inch thick.
Salt the eggplant slices liberally and place them in a colander.
Put a saucer on top of the eggplant and add a weight, such as a few canned goods.
Allow the eggplant to sweat and drain for an hour.
Meanwhile, mix the olive oil, garlic, oregano, red pepper, salt, and bay leaves. Set aside.
Rinse and drain the eggplant.
Bring the vinegar and water to a boil.
Working in batches, add a few eggplant slices to the boiling vinegar and water mixture. Cook for 1 minute after the mixture returns to a boil.
Blot the cooked eggplant on paper towels.
Put a layer of cooked eggplant in a non-reactive container, such as a glass baking dish.
Drizzle the eggplant with some of the olive oil mixture.
Repeat layers of eggplant drizzled with the oil mxiture until all ingredients are used.
Place a layer of plastic wrap directly on the eggplant.
Put a dish or plate on the plastic wrap to weigh down the eggplant. Refrigerate for 24 hours.
Allow the eggplant to come to cool room temperature and remove the bay leaves before serving.
