To prepare a vegan eggplant curry with fresh mint, you'll need: 1 medium eggplant, cut in half lengthwise. Cut the eggplant into 12 inch thick slices. Peel and slice the mint. Toss the slices with 2 tablespoons of olive oil. Heat the oil over medium-high heat. Add the minced garlic and saute for 1 minute. Stir in the chopped mint and cook for an additional 1 to 2 minutes. Remove the garlic from the heat and add it to the vegetable mixture. Cook the mixture for 2 to 3 minutes, until the vegetables are tender. Season with salt and pepper to taste. Serve warm.