Cut the eggplant into slices about 1/2 cm (approximately 1/4 inch) thick. Combine the flour, salt and pepper and coat the eggplant slices with it by placing them in the mixture and rotating them. Heat olive oil in a pan and fry the slices one after another until golden brown.
Transfer the slices to a plate. Add vinegar and minced garlic cloves to the hot pan, boil briefly and pour over the eggplant. Let sit and serve lukewarm.