This recipe came via Amanda Kaufman at whose home I enjoyed it, via Mishpacha magazine. I have made one crucial addition.
2 large eggplants, thinly sliced
2/3 cup vinegar
1/3 cup water
2/3 cup sugar
2 teaspoons minced garlic
oil for frying
Wash the eggplants well and slice thin. Place slices in a large bowl and salt well. Let them sweat a minimum of 20 minutes to overnight (removes most of the bitter juices). Wash well and pat dry.
Fry eggplant slices on medium flame on both sides for 6-9 minutes until the slices are brown/black. (At this point they will resemble dark brown potato chips). Drain VERY well on paper towels; otherwise there will be too much oil.
Mix well with remaining ingredients. The eggplant will fall apart as you mix – use a fork to help you. Refrigerate.