Eggplant with Honey and Mint

• 6 tablespoons extra-virgin olive oil
• 3 small eggplants, cut in 1-inch slices on the bias
• 3 tablespoons honey
• 3 tablespoons red wine vinegar
• 10 leaves mint, torn
• Salt and freshly ground black pepper

1. In a 12 to 14-inch saute pan, heat olive oil over medium heat until just smoking.
2. Add the eggplant slices and cook for 3 minutes until golden brown.
3. Turn each piece over and cook another 3 minutes until golden brown.
4. Add honey and red wine vinegar and toss enough to coat all pieces of eggplant.
5. Add mint and season with salt and pepper.
6. Serve immediately.

extravirgin olive oil, eggplants, honey, red wine vinegar, mint, salt

Taken from www.foodnetwork.com/recipes/mario-batali/eggplant-with-honey-and-mint-recipe.html (may not work)