Set out 1 quart size, screw-top jar. Wash and pare eggplant; slice very thin. Arrange slices in large bowl with a sprinkling of salt on each round. Cover bowl with plastic wrap and put a plate on top of plastic wrap to weigh it down. Place a heavy object on the plate to get the water out of the eggplant. Let stand about 3 hours. When ready, rinse the eggplant then squeeze dry. Cut slices into strips and place into large bowl. Add seasonings, garlic and diced fresh peppers. Mix well. Add vinegar and olive oil. Mix again. Season again to taste.Put mixture into quart, screw-top jar. Store in refrigerator, at least 24 hours before serving. Serve cold.