Eggplant in vinegar 
This is a yummy dish served along grilled lamb or just put some on pita toast!
2 large eggplants, sliced
1 large green bell pepper (optional)
1/2 cup vegetable/olive oil reserve 2 tbsp
1 whole head of garlic, mashed
1/4 cup red wine vinegar
salt and pepper
16 oz can diced tomatoes
jalapeno pepper (optional)
slice eggplant to about 1/4 inch thick, soak in salted water while working with vegetable.
Remove from water and dry, brush both sides of eggplant with oil. Arrange on baking sheet and bake
at 350 for approx 10 minutes till red, then turn and bake for another 10 minutes or until red.
If using green peppers, julienne into 8 pieces and follow same instructions as eggplant.
In medium size pan, add 2 tbsp oil, fry garlic till golden. Very carefully add vinegar, bring to a boil.
Add salt, pepper, tomatoes and the jalapeño if using, bring to another boil. Arrange (alternating)
eggplant and bell pepper onto mixture, cover and allow to simmer for about 30 minutes.
To serve, cover pot with plate and carefully turn pot to flip eggplant into plate.
