Minted Eggplant

• 14 cup sherry wine vinegar
• 3 medium eggplants, trimmed and each cut lengthwise into 8 wedges (2 pounds total)
• 34 teaspoon salt
• 1 garlic clove, minced
• 12 teaspoon dried oregano, crumbled
• 18 teaspoon black pepper
• 6 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped of fresh mint
• 2 tablespoons finely chopped fresh flat-leaf parsley

1. Special equipment: a 12-inch collapsible steamer basket or a pasta pot with a shallow perforated colander-steamer insert.
2. Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid).
3. Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes.
4. Transfer basket to sink and let eggplant drain 5 minutes.
5. Transfer eggplant to a deep platter.
6. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined.
7. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours.
8. Sprinkle with mint and parsley just before serving.

sherry wine vinegar, eggplants, salt, garlic, oregano, black pepper, extra virgin olive oil, mint, parsley

Taken from www.food.com/recipe/minted-eggplant-385846 (may not work)