Make the pickles: Place onions and oregano in a pint jar or container. Add warm brine to cover. Place lid on jar and seal. Transfer to refrigerator. Let chill 4 hours before using.

Pour the regular olive oil into a very shallow roasting tin, sprinkle in the dried oregano, add the aubergines ... put the fine half-moons of red onion in a bowl and cover with the red wine ...