As told to me by Magin.
Peel and slice the eggplant (the skinny ones work best) into long flat tajadas.
Add one part white vinegar to three parts water in a pot big enough for the eggplant.
Hot it to boil and put in the eggplant slices.
Cook till just tender (5 min max)
Meanwhile chop as much garlic as you like (I've never had it with too much).
Drain the eggplant and make a layer in a bandeja or baking dish.
Add chopped garlic, oregano, white pepper, crushed red pepper and salt to taste.
Drizzle some olive oil over it and repeat.
Let it sit at room temp and taste frequently until it's gone.
Accompany with a cold Panama or Soberana.