Pan-Fried Eggplant with Balsamic, Basil, and Capers Recipe
Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of sweet and sour balsamic reduction in this simple summer recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- ½ cup balsamic vinegar
- 1 cup extra-virgin olive oil
- 2 small eggplants (8 oz. each), trimmed and cut into ⅓-in.-thick slices
- Kosher salt and freshly ground black pepper
- 2 Tbsp. capers
- 4 basil leaves, thinly sliced
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