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Minted Eggplant

['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']

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.
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.

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