6 Small, Firm Eggplants (About 4-5 Inches In Length)
1 Cup Olive Oil
2 Cloves Garlic, Minced
5 Tablespoons Finely Chopped Fresh Mint Leaves
2 Tablespoons Balsamic Vinegar
Salt And Pepper To Taste
Cut the eggplants into wedges, about 1 and 1/2 inches wide, leaving the skin on. Heat the oil in a heavy frying pan, and once hot, drop in four or five of the wedges. Cook until soft and brown, turning over once during the cooking period. Once cooked, place on a plate covered with paper towels to drain. Continue cooking the remaining eggplant wedges in this manner.
Once all the the wedges have been cooked, place them in an attractive manner on a serving plate. Sprinkle with the balsamic vinegar, minced garlic, salt and pepper and mint. Serve at room temperature.
You can chase a butterfly all over the field and never catch it. But if you sit quietly in the grass it will come and sit on your shoulder.