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Gather the ingredients.
Peel eggplant and cut into 3 x ½-inch rectangular sticks.
To sweat the eggplants, toss the sticks with salt and place them in a colander over a bowl or sink. Let sit to drain for at least 4 hours, up to overnight. (If overnight, cover and keep the colander and bowl in the fridge.)
Squeeze out as much of the remaining liquid from the eggplant sticks as possible by placing them in a clean kitchen towel and pressing vigorously over a bowl.
In a medium saucepan, bring water and vinegar to a boil. Add eggplant and cook until tender, about 5 to 8 minutes.
Drain eggplant in a colander, set a plate on top to weigh it down, and let drain for at least 4 hours, up to overnight. (Again, if overnight, cover and chill like you did when sweating the eggplant sticks.)
Vigorously squeeze small handfuls of the eggplant with the help of a clean kitchen towel and remove as much liquid as possible.
In a large bowl, toss eggplant with garlic, chile flakes, any herbs, if using, and ¾ cup of the olive oil.
Transfer eggplant to a 1-quart jar, add enough olive oil to cover the eggplant, cover with a lid, and chill overnight before serving. When ready to serve, bring to room temperature before serving; any leftover marinated eggplant will last up to one week refrigerated.