Slice peeled eggplants into thick slices of approximately 1/2 inch.
Put one layer of eggplant slices in a colander, sprinkle with kosher salt. Layer and repeat until all the salt and eggplant has been used. The eggplant will drain, so put it in the sink or over a plate. Wait 30 minutes, press down on the eggplant to drain off some more liquid, then shake off salt.
Quickly rinse (but do not soak) the eggplant in running water to remove more of the salt, and pat dry with paper towels.
Bring the water and vinegar to a boil in a sauce pan, along with the bay leaves.
Place the eggplant in the sauce pan, and cook at a slow boil over medium heat until it is fork-tender, about 4 minutes. Drain the eggplant.
Whisk the remaining ingredients together: garlic, oil, oregano and hot pepper.
Pour a tablespoon of dressing at the bottom of a ceramic or glass dish, or clean glass jar. Place a layer of eggplant on top of the dressing, spoon more dressing over the top. Repeat layers of dressing and eggplant. Pour additional oil on top if necessary.
Let marinate for at least two days in the refrigerator for best results.