Tender mini eggplants are roasted until caramelized, then marinated with red wine vinegar, garlic, herbs, and a touch of honey for a simple sweet and tangy summer dish.
1. Preheat oven to 425 F. Toss the eggplant with 2 tbsp olive oil, salt and black pepper. Arrange cut side down on a sheet pan and roast until tender and deeply browned.
2. In a large bowl, whisk together the remaining tbsp of olive oil, red wine vinegar, garlic, honey and red pepper flakes.
3. Add the warm roasted eggplant directly to the marinade and toss gently to coat. Let sit 20 at least 20 minutes before serving. The longer the eggplant rests, the more it will absorb the marinade and develop flavor.
4. Fold in parsley and mint just before serving. Taste and adjust with additional salt or vinegar as needed. Serve warm or at room temperature.