Marinated Eggplant with Mint

Directions

1. 1
   Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes.
2. 2
   Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
3. 3
   Pat dry.
4. 4
   Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved.
5. 5
   Stir in garlic and mint.
6. 6
   Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side.
7. 7
   Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly.
8. 8
   Spoon some of vinegar mint mixture over each batch.
9. 9
   Marinate eggplant, covered and chilled, at least 8 hours.