Ingredients

• 1/4 cup Sherry vinegar
• 3 medium eggplants (2 pounds total), trimmed and each cut lengthwise into 8 wedges
• 3/4 teaspoon salt
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano, crumbled
• 1/8 teaspoon black pepper
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped fresh flat-leaf parsley
• a 12-inch collapsible steamer basket or a pasta pot with a shallow perforated colander-steamer insert

Instructions

1. Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
2. Transfer eggplant to a deep platter. 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. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.