Eggplant, Onions & Potatoes

• 2 small firm eggplants (about 1 pound total)
• 1 pound small red onions
• 1 pound russet potatoes
• 1 1/2 cups plus 2 tablespoons red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 tablespoon packed fresh mint leaves, shredded
• 1/2 teaspoon dried oregano
• A wide, shallow saucepan or high-sided saute pan, 4-quart capacity, for poaching the eggplant and onions; a large bowl for mixing and serving the salad

1. Trim the ends from the eggplants, and shave off some lengthwise strips of the skin with a vegetable peeler, leaving some strips on, creating a striped appearance.
2. Slice the eggplants lengthwise into 6 or more long wedges, about 1 inch thick.
3. Peel the red onions, and slice them lengthwise into quarter-round wedges, not cutting at the root; you want the wedges attached.
4. To poach the eggplants and onions: Put 1 1/2 cups of the vinegar and 2 quarts cold water in the shallow saucepan, and heat to a boil.
5. Drop in the eggplant wedges and the split-open onions, cover the pan, and return to a boil.
6. Set the cover ajar, and adjust the heat to maintain a steady gentle boil.
7. Cook about 30 minutes, occasionally tumbling the vegetables over to poach evenly, until quite soft and tender.
8. Meanwhile, put the potatoes in another pot, with water to cover them by about 2 inches, and cook just until the potatoes are easily pierced with a fork (dont let them get mushy).
9. Drain the potatoes, and let them cool briefly.
10. Peel off the skins, and cut them in half lengthwise, then crosswise into 1/2-inch-thick half-rounds.
11. Put the potato pieces in the salad bowl, and cover to keep them warm.
12. When the eggplant and onions are fully cooked, gently lift them out of the poaching liquid with a spider or strainer, and lay them out on a tray or baking sheet in one layer.
13. While the eggplant is still warm, scoop out the central clumps of seeds from the wedges, then cut them crosswise into 2-inch chunks.
14. Separate the onion wedges, and then the layers.
15. Put all the vegetable piecesthey should still be warm to the touchin the bowl with the potatoes.
16. To dress the salad: Drizzle the olive oil and remaining 2 tablespoons vinegar over the salad, sprinkle the salt on it, scatter in the shredded mint, and crumble the dried oregano over all.
17. Gently toss the vegetable pieces to coat them all with dressing without breaking them apart.
18. Serve immediately.

eggplants, red onions, potatoes, redwine vinegar, extravirgin olive oil, kosher salt, mint, oregano, a wide

Taken from www.epicurious.com/recipes/food/views/eggplant-onions-potatoes-372374 (may not work)