2 peeled eggplant, sliced into 1/4 inch slices
2 cloves garlic, sliced thin
1/2 c. vinegar
1 c. oil

Let eggplant slices drain on paper towels for a half hour. Fry slices in oil for 2-3 minutes, or until golden but not brown. Transfer to a 9 x 13 inch glass pan with slotted spatula, but do not drain too much. After making one layer, sprinkle some garlic over. Repeat until all slices are placed, keeping garlic on top. Pour vinegar over all. Cover tightly with plastic wrap. Can be used in an hour, but it keeps well for several days. Good as an appetizer to a pasta meal, as a salad, or as a sandwich topper.