In a large saute pan, heat 2 tablespoons olive oil over medium-high heat.
Sprinkle eggplant and zucchini with 1/4 teaspoon salt and fry in batches on both sides until browned and tender but not over-cooked. Add in more oil as needed. Set aside to cool.
Meanwhile, whisk together vinegar, 3 tablespoons olive oil, oregano, red chili pepper flakes and garlic together in a small bowl. Season to taste with salt and pepper.
Arrange the zucchini and eggplant on a plated and brush or spoon with dressing. You may not need all of it.
Marinate overnight or eat right away garnished with persimmon and mint.