1 med. eggplant
5 toes minced garlic
1 med. onion, cut fine
1/4 c. olive oil
1/4 c. white vinegar

Cut top off eggplant. Boil in salted water until tender. While eggplant is cooking, place other ingredients in large bowl. Set aside.

Peel eggplant and chop. Must work while hot. Add to onion, etc. with salt and pepper to taste. Marinate a day before serving cold, either as salad or vegetable.