Slice the eggplant into ½ inch rounds and then into quarters. Place sliced eggplant into a large mixing bowl. Add salt and marinate eggplant for 2 hours. Discard excess liquid. Saute eggplant, oregano, honey, sugar and garlic in olive oil for 5 minutes, or until eggplant is tender. Add tahini. Mix and saute eggplant and tahini for 2 minutes. Puree sautéed eggplant and tahini in a food processor.