Cut the eggplant into slices 5-6 long as reserve handle. In a saucepan of boiling salted water put to boil for 3-4 minutes (after boiling) until tender, but not razvaryat. Subtract in a colander and leave to drain for about 1 hour. Put in a box and pour premixed vinegar, olive oil, salt, pepper cut into very small, garlic, parsley and mint. Sandwiching the box and leave in the refrigerator for 1-2 days, daily pay 1-2 times eggplants or box, if it is well closed.