Mix together the aubergines and salt in a bowl, steep for approx. 6 hours, squeeze out the excess liquid.
Bring the vinegar to the boil, simmer the aubergines and garlic for approx. 4 mins., remove, pat dry with kitchen paper.
Layer the aubergines, garlic, mint and basil in the clean jars, press down firmly. Pour the oil into the jars to just below the rim, seal.