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.
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