Wash eggplant well. Cut into half-inch rounds. Cut each slice in half. Sprinkle salt and set aside for half an hour. Rinse and pat dry.

Sauté eggplant slices in liberal amount of oil for 10-15 minutes until tender but not thoroughly cooked. Place eggplant in strainer.

Sauté onions and pepper until limp. Strain. Combine eggplant, onions, pepper and minced garlic. Place in large glass dish.

Combine ingredients for marinade and bring to a boil. Pour over eggplant.

Marinate for 48 hours prior to serving.