Eggplant Compote

Ingredients

• 2 medium shallot, thinly sliced
• 1 tablespoon vinegar (red-wine, sherry, or balsamic)
• 1 medium eggplant, peeled and sliced 1/2 inch thick crosswise (about 1 lb.)
• 1/4 cup extra-virgin olive oil
• 1 pinch ground cumin
• 1 pinch ground coriander
• 1/4 teaspoon kosher salt, more to taste
• 1 few grinds black pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon mint