Marinated Eggplant

Bahan-bahan (4 porsi)

• 1 pound eggplant, (cut into ¼-inch rounds)
• 5 tablespoons extra virgin olive oil, (divided)
• 2 tablespoons red wine vinegar
• ¼ cup chopped fresh mint
• 2 tablespoons capers, (drained and rinsed)