- 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
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.