Choose slender eggplants in order to cook them whole.

Cut several slits in each eggplant and insert a sliver of garlic into each.  Heat the olive oil in a wide skillet and add the eggplant.  Cook until the eggplant starts to sizzle and color a bit, about 5 minutes.  Add  1 cup water and 1/2 tsp salt and bring to a boil.  Reduce heat to medium-low, cover the pan, and cook until the eggplants are completely tender, 20-30 minutes.  You may have to add more liquid as they cook.  When tender, remove the lid and cook until the water has evaporated and the eggplants are golden, about 10 minutes.  Arrange them on a platter, season with pepper, and shower with parsley.  Serve with vinegar for those that like a bit of sharpness with the eggplant.

Recipe from Local Flavors by Deborah Madison

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