Pan Fried White Eggplant with Onion, Caper & Herb Sauce
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)
Wash eggplants and cut off both ends. Cut eggplants into 3/4 inch thick pieces and arrange on cutting board in a single layer. Sprinkle both sides of eggplant with salt, then let sit about 20 minutes, or until you see some water that has been drawn out by the salt. Blot both sides of eggplant with paper towel.
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. 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.
Add last tablespoon of olive oil to pan, heat about 30 seconds, then add onion and sauté 2-3 minutes. Add minced garlic and sauté another minute or two. Add caper mixture and heat about a minute, then pour sauce over eggplant and serve immediately