2 lg. eggplant (2 1/2 to 3 lb.)
Salt
1 c. olive oil
1 tbsp. white wine vinegar
1 tsp. sugar
1/2 c. fresh mint leaves
2 cloves garlic, sliced

1. Wash eggplants and cut off their stems. Cut into 1/2 inch slices, cut again across. Put in colander, sprinkle with abundant salt, and leave to drain 1 hour.

2. Rinse eggplant thoroughly, dry and fry in hot olive oil until delicately browned on all sides. Drain on paper towel. Place in shallow serving dish. Sprinkle while hot with vinegar, salt and mint and garlic. Serve cold.