Ingredients (use vegan versions):

• 3 large eggplant
• 1 cup cider vinegar
• 1 knob (10-12 cloves) fresh garlic
• olive oil
• salt
• black pepper

Directions:

Slice eggplant lengthways in .25 inch wide slices. Layer
the eggplant in a collander, salting each slice as you go.
Finely chop the garlic, add it to the vinegar and pepper and
put aside. Heat enough oil in a pan to fry the eggplant.
Rinse the eggplant and fry until golden brown. As the
slices of eggplant cook, layer them in a dish and spoon the
vinegar mix over each layer. Pour any leftover mix onto the
eggplant and chill in refrigerator.

This is great served with olives, capsicum etc as an
antipasta.

Serves: 6

Preparation time: 1hr

Tags: Eggplant, Vegan