Pan-Fried Eggplant with Balsamic, Basil, & Capers

By mirelsonp

Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish.

Ingredients

• 1 ⁄2 cup balsamic vinegar
• 1 cup olive oil
• 2 small eggplant (about 8 ounce each) trimmed and sliced 1⁄3"-thick crosswise
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons capers
• 4 basil leaves, thinly sliced

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Simmer vinegar over medium heat in a 1 quart saucepan until reduced to a thick syrup, about 15 minutes.

Heat half the oil in a 12" skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes; transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with balsamic; garnish with capers and basil.