A good side dish. We’ve tried it with almost everything, but it seems to go with lamb best of all.
Peel the eggplants and cut into 2-inch cubes. Cover with water and boil for 8 to 10 minutes or until soft (but not mushy). Drain.
In a large bowl with a tight-fitting lid, mix the salt, vinegar or wine, oil and diced garlic. Add the eggplant and store in the refrigerator for at least 2 days.