3 pounds small oriental type eggplants, each 4 to 6 ounces
2 teaspoons finely chopped garlic
1/2 cup oil
1/3 cup red wine vinegar
1/2 cup freshly chopped herbs (thyme, oregano, rosemary, and parsley)
Wash the eggplants, remove the caps and cut into quarters or halves. Salt and let the eggplant drain for 30 minutes. Pat dry and place in a baking pan.
Mix garlic into oil and drizzle over the eggplants. Bake in a preheated 400 degree F oven until the eggplants are browned and tender. Cool slightly in a bowl. Toss while still warm with vinegar, pepper and herbs.
This can be made ahead and refrigerated. It keeps well and is good cold or room temperature.