Aubergine & mint bruschetta

INGREDIENTS

• 2 nice firm aubergines, sliced lengthways about 3mm thick
• extra virgin olive oil
• white wine or herb vinegar
• 2 sprigs fresh flat-leaf parsley, leaves picked and finely sliced
• 1 small handful fresh mint, leaves picked and finely sliced
• 1 clove garlic, peeled and very finely sliced
• sea salt
• freshly ground black pepper