Pan-Fried Eggplant & Tomatoes with Caper Gremolata

Name: Pan-Fried Eggplant & Tomatoes with Caper Gremolata
Ingredients: 1/4 cup (60 ml) olive oil; 1/2 lb (225 g) slender or baby eggplants, trimmed and cut into 1/2-inch slices; 2 garlic cloves, minced; 1 lb (450 g) tomatoes (preferably fresh San Marzano), destemmed and cut into chunks; 1 sprig rosemary; 1 tsp dried oregano; 2 tsp capers (preferably salt-packed), rinsed and drained; Zest of 1 lemon; Juice of 1/2 lemon; Salt; Freshly ground black pepper; 1/4 cup chopped parsley; Ricotta salata, or shaved Parmigiano-Reggiano or crumbled feta, for serving (optional)

roundglassliving.com

This vegetable dish is delicious on its own but also juicy enough to serve as a sauce on top of pasta or grains

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Ingredients

1/4 cup (60 ml) olive oil
1/2 lb (225 g) slender or baby eggplants, trimmed and cut into 1/2-inch slices
2 garlic cloves, minced
1 lb (450 g) tomatoes (preferably fresh San Marzano), destemmed and cut into chunks
1 sprig rosemary
1 tsp dried oregano
2 tsp capers (preferably salt-packed), rinsed and drained
Zest of 1 lemon
Juice of 1/2 lemon
Salt
Freshly ground black pepper
1/4 cup chopped parsley
Ricotta salata, or shaved Parmigiano-Reggiano or crumbled feta, for serving (optional)