Pan Fried Eggplant with Balsamic, Basil and Capers

In this dish, inspired by one served at a restaurant in Marseille, France, eggplant is seared until golden, and then drizzled with syrupy vinegar, briny capers and fresh basil for an unforgettable, summery plant-based entrée.

Recipe adapted from www.saveur.com
Serves 4

Ingredients

• ½ cup balsamic vinegar
• 1 cup extra virgin olive oil
• 2 small eggplants (8 oz each), trimmed and cut into 1/3 inch thick slices
• Kosher salt and freshly ground black pepper
• 2 Tablespoons capers
• 4 basil leaves, thinly sliced

Method

1. In a small pot over medium heat, simmer the vinegar until reduced to a thick syrup, about 15 minutes.
2. In a large skillet over medium-high heat, add ½ cup of the oil. Working in batches and adding more oil as needed, fry the eggplant, flipping once, until golden-brown, 5–7 minutes. Using a spatula, transfer to a paper towel-lined plate, then season to taste with salt and black pepper. Arrange the eggplant on a platter and drizzle with the reduced vinegar. Garnish with capers and basil and serve at room temperature.