Recipe courtesy of Mario Batali
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Total:
23 min
Prep:
15 min
Cook:
8 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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

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