Pan-Fried Eggplant With Onion, Caper and Herb Sauce

• medium eggplants (white or purple)↗2
• salt↗1 -2 teaspoon
• olive oil↗3 tablespoons

  divided

• capers↗2 tablespoons
• lemon juice↗2 tablespoons
• balsamic vinegar↗1 tablespoon
• chopped fresh parsley2 tablespoons
• chopped fresh basil1 tablespoon
• finely chopped red onion1⁄3 cup
• minced garlic1 teaspoon

Step-by-step instructions

1. 1

   Peel eggplants and slice into 3/4 inch slices. Sprinkle both sides with salt, and let sit about 20 minutes to draw out the water. Blot both sides with paper towel.

2. 2

   Heat 1 tbsp olive oil in large non-stick frying pan over medium-high heat. Cook eggplant about 4-5 minutes on each side, until cooked through and browned. Remove eggplant to serving dish.

3. 3

   While eggplant is cooking, combine capers, lemon juice, balsamic vinegar, parsley, basil and 1 tbsp olive oil. For a finely chopped sauce, you can pulse this mixture in a food processor, otherwise can leave as is (if not using capers, leave as is).

4. 4

   Add last tbsp olive oil to pan, heat about 30 seconds, then add red onion and saute 2-3 minutes. Add minced garlic and saute another minute. Add caper mixture and heat through for about a minute.

5. 5

   Pour sauce over eggplant and serve immediately.