Put in a pot the water with vinegar and salt and bring to a boil. Meanwhile peel the garlic clove and cut the eggplant into about half a centimeter thick slices. Put them into the pot as soon as the water reaches the boil.

Simmer the eggplant over high heat for 10 to 15 minutes, it should become very soft (you can test it using a fork). When done pour the eggplant in a colander, squeeze well with your hands to remove as much water as possible.

Place the cooked eggplant in a blender along with the garlic. Season the eggplant with dried chili to taste, oregano, chili oil and mix together. Blend until creamy, smooth and homogeneous.

Put the eggplant dip in sterilized glass jars filling up almost to the rim, pour over as much chili oil as needed to cover the surface of the dip. Close the jars well.

You can now choose to keep the eggplant dip in a cool place for 2 or 3 months, or to boil the jars in a pot filled up with water for 20 minutes. This will extend the shelf life of the dip up to 6 to 8 months.