1.   Remove eggplant with slotted utensil and set aside.

2.   Carefully remove the eggplant from the pan and let cool.

3.   Remove eggplants from oven.

4.   Remove the eggplant from the oven and let it cool.

5.   Remove the eggplant with a slotted spoon to paper towels.

6.   Remove the eggplant from baking sheet and let cool.

7.   Remove eggplant to a platter, arrange attractively and sprinkle with vinegar while still hot.

8.   Remove the eggplant, season with salt and pepper and set aside.