Steaming the eggplant makes it tender and results in a tangy light dish.

2 lbs. eggplant
Salt
4 garlic cloves
5 tbsp. red wine vinegar
1 tbsp. olive oil
1/2 c. coarsely chopped fresh basil
Salt and freshly ground pepper

Slice the eggplant about 1/4 inch thick and place in a colander. Sprinkle with salt and let sit about 30 minutes. Rinse and pat dry.

Steam the eggplant in a steamer for about 15-20 minutes or until tender. Remove from the heat.

Mix together the garlic, vinegar, and olive oil. Toss the eggplant slices with the garlic mixture and layer in a serving dish topping each layer with basil and freshly ground pepper to taste. Refrigerate until shortly before serving.

This will keep for several days in the refrigerator. Serve as a first course with tomatoes on the side or add to green salads. Serves 6.