Pan-Fried Eggplant Salad With Tomatoes - cooking recipe

Ingredients

2 eggplants, peeled and cubed
salt and freshly ground black pepper
1/4 cup olive oil, divided
1 tablespoon red wine vinegar
1 tablespoon capers, chopped
1 (10 ounce) basket cherry tomatoes, halved

Preparation

Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
Mix eggplants, cherry tomatoes, and dressing in a bowl.