1. Slice the eggplant thickly and use a fork to poke each slice to allow some of the liquid to evaporate.
2. Fry in lots of oil until golden brown, flipping each slice to cook evenly.
3. Combine sugar, vinegar, water, garlic, salt and pepper in a container and shake to mix.
4. Once the eggplant slices have cooled, place them in the marinade.
5. These stay good in the fridge for a good week to 2 weeks.