Roasted Eggplant in Balsamic Vinegar

Preheat the oven to 425 degrees F. Sprinkle the eggplant slices with º teaspoon of the salt and then place them in a colander to drain for 20 minutes. Pat them with a paper towel until thoroughly dry.

Line the bottom of two large baking sheets with parchment paper. Brush the eggplant slices lightly on both sides with 1/3 cup of the olive oil and bake for 10 minutes. Remove from oven and set aside.

In a small glass baking dish, place 1/3 of the eggplant slices, sprinkle with some of the salt, pepper, garlic, basil, mint, olive oil and vinegar, and repeat the process until all the eggplant is used. Cover with plastic wrap and refrigerate overnight to ripen.