Poached Eggplant with Vinegar, Garlic and Mint - Lidia

Ingredients

• For Poaching:
• 2-1/4 pounds small, firm eggplants (preferably 6 to 8 ounces each)
• 2 cups red wine vinegar, or white wine vinegar or cider vinegar
• 10 cups water
• For Marinating:
• 1/4 teaspoon salt
• 1 tablespoon shredded fresh mint leaves (15 to 20 small leaves)
• 3 tablespoons thinly sliced garlic
• 3 tablespoons extra-virgin olive oil