Well, maybe I'm a little late on this post, but this is something I consider worth to be shared.

I'm from Argentina and there's a typical dish here called "berenjenas en escabeche".
Berenjena is the spanish for aubergine... and this recipe is intended for preserving aubergines for long periods of time. I've made escabeches that lasted for two years. Of course, you should take the proper steps in jar sterilization and the such!



Ingredients:
Aubergines
Garlic
Black pepper
Onion
Oil
Vinegar
Quantities for each of the ingredients are at your will/taste!


Recipe:
Slice the aubergines in 1/2" pieces and cover them with salt for about half an hour. After this, remove excess salt by simply shaking the pieces.
Place the aubergines in a cooking pot, preferabily a steel one, and cover them with vinegar. Bring to boil in a medium fire. As soon as the aubergines are tender and cooked, take them out and put in sterilized glass jars. Alternate aubergine layers with garlic, onion slices, black pepper... and if you like it hot, this is the time for throwing in a few chiles too!
Now cover it all with oil, and store for at least two weeks before eating.

That's it!