Peel eggplant and slice into finger length pieces approximately 1/4" thick. Place in a large container, sprinkle with salt then add the water. Let stand for 2 hours weighted down with a plate. Squeeze and wring out all excess moisture from the eggplant using hands. Rinse several times in cold water squeezing the water out after each rinse. Squeeze all excess water out. Place in clean bowl; add olive oil, vinegar, chopped garlic, oregano and cayenne. Taste and add salt, if necessary (it should be a little salty). Place in jars and cover with additional olive oil, if necessary. Close jars tightly. Store for 2 weeks before eating. Makes 1 quart.