PAN-FRIED EGGPLANT WITH BALSAMIC, BASIL, & CAPERS RECIPE - (4.4/5)

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Pan-Fried Eggplant with Balsamic, Basil, & Capers Recipe - (4.4/5) image

Provided by mirelsonp

Number Of Ingredients 6

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

Steps:

  • 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.

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