Eggplant Compote - cooking recipe

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

Preparation

Toss the shallots and vinegar in a medium bowl; set aside. Prepare a medium grill fire. Put the eggplant in a bowl and sprinkle with 2 Tbs. of the oil, the cumin, coriander, salt, and pepper; toss to coat. Grill until well browned and softened, 3 to 5 minute per side. When cool, cut into 1/2-inch dice. Toss in the bowl with the shallots; add the herbs. Transfer to a serving bowl. Just before serving, drizzle with the remaining 2 Tbs. oil and season with salt.