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Preheat oven to 275°. Sprinkle the cut side of the halved eggplant liberally with salt. Place cut side down on a paper-towel-lined baking tray for about 30 minutes.
Once the moisture has seeped out, transfer eggplants, cut side down, to a 9"x13" baking dish (they will overlap, which is alright, as they will shrink as they cook). Cover with oil and add garlic and chiles, if using.
Roast eggplants until they are softened completely, about 45–50 minutes, longer if your eggplants are bigger. (That brilliant, lavender purple will turn a less awesome mauve color, but who cares? They are so damn good.) Let cool slightly.
Pack in jars with mint or basil, making sure to divide the oil evenly. They’ll last you about 2 weeks in the fridge.
Tags: bonappetit, confit, dinner, eggplant, preserved, side, veg, vegan, vegetarian