Cut the eggplants into slices about 0.5 cm thick (approximately 1/4 inch).
Season some flour with salt and pepper and turn the eggplant slices in it.
Heat some olive oil in a pan and sauté the slices until golden brown.
Transfer the eggplant slices to a plate.
Add the vinegar and peeled and halved garlic cloves to the pan. Sauté briefly and then pour over the eggplant slices. Leave to infuse briefly before serving.