- 4
Ingredients
- 3 small or 2 medium white eggplants (purple or Asian eggplant will also work)
- salt, for drawing water out of eggplant
- 3 T olive oil, divided (may need a little more if you don't have a non-stick pan)
- 1/3 cup finely chopped red onion (or shallots)
- 1 tsp. minced garlic
- 2 T capers
- 2 T fresh lemon juice
- 1 T balsamic vinegar
- 2 T chopped fresh parsley
- 1 T chopped fresh basil (or use a bit more parsley if you don't have basil)
Preparation
Step 1
(Makes 4 side dish servings, recipe adapted slightly from Two Dudes One Pan.)
Heat 1 T olive oil in large non-stick frying pan over medium-high heat until oil starts to shimmer. Add eggplant and cook on first side until starting to brown, about 5-6 minutes. Turn over and cook on other side until eggplant is cooked through and browned on both sides. You may have to cook the eggplant in two batches if you don't have a big enough pan.) Remove eggplant to serving dishes.
While eggplant cooks, chop onion, garlic, parsley, and basil. Put capers, lemon juice, balsamic vinegar, parsley, basil, and 1 T olive oil in food processor and pulse a few times. (I used the bowl of my immersion blender. You can also skip this step if you want a chunkier sauce.)
Add last tablespoon of olive oil to pan, heat about 30 seconds, then add onion and saute 2-3 minutes. Add minced garlic and saute another minute or two. Add caper mixture and heat about a minute, then pour sauce over eggplant and serve immediately.