Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and boil for 2-3 minutes.
Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Add herbs to eggplants, then add some salt and black pepper. Follow with some more vinegar in the jar, and mix well.
Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.