Slice the eggplant into 1/2 inch slices and lay on a paper towel

Sprinkle both sides with salt and let side of 1/2 hour

Blot dry and cut into small cubes

Add tomato and garlic and olive to a large deep frying pan

Sautee for five minutes

Add eggplant and cook until soft

Add red wine vinegar and cook for another 2 minutes

Serve warm on crusty bread