Easy Fried Eggplant Salad

Recipe from Joy of Kosher Magazine

4 small eggplants, thinly sliced into 1 inch rounds
Oil for frying
1 red pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons white vinegar
1 teaspoon salt
Pinch of black pepper

Heat 1 inch of oil in medium sized frying pan and fry eggplant rounds until golden brown, set aside on paper towels.  Drain oil from frying pan, leaving about a tablespoon of oil still in the pan. Place the red pepper and garlic in the pan and sauté until soft, about 3 minutes.  Add the eggplant rounds back into pan, adding vinegar, salt and pepper and cook for about 2 minutes.