Preheat the oven to 350 degrees. Oil a rimmed baking sheet, and sprinkle it with salt. Cut the eggplants in half lengthwise and set them cut side down on the baking sheet. Bake the eggplant until tender, or about 45 minutes. Remove the eggplants from the oven, and let them cool. Peel the eggplant, and finely chop the pulp. Transfer the pulp to a colander, and let drain. In a large bowl thoroughly combine the eggplant with the remaining ingredients. Cover and refrigerate for at least 24 hours.