2 medium eggplants
3/4 cup chopped fresh basil
4 cloves garlic finely chopped
Cut eggplants lengthwise in slices about 1/4-inch thick. Sprinkle with salt to taste and let stand 1 hour. Rinse and pat dry.
Heat several tablespoons oil in heavy skillet. Sauté 1 slice eggplant until golden on both sides. Place cooked slice on plate and sprinkle with basil, garlic and salt and vinegar. Repeat with remaining slices, building up several layers of cooked eggplant on plate. Let stand 1/2 hour at room temperature, then chill. Serve as salad or side dish.