To Clean: Eggplant may be peeled and cut into 1/2-inch slices or cubed as directed in recipe. Sprinkle lightly with salt; let stand 15 minutes. Rinse and drain; wipe dry before proceeding with recipe.
Note: Eggplant which is to be stuffed and baked should not be peeled.
To Simmer: Combine eggplant, vinegar, and water to cover in a saucepan; bring to a boil. Reduce heat; cover and simmer 20 minutes or until tender. Drain well; cool slightly, and mash. Add salt and pepper to taste.
Other Cooking Methods: Bake; fry; deep-fry.
Serving Suggestions: Eggplant may be served with any of the following: Cheese Sauce, French Dressing, Fresh Tomato Sauce, Mason County Relish, Oil and Lemon sauce, or Hot Pepper Sauce.