Pan-Fried Eggplant With Onion, Caper And Herb Sauce - cooking recipe

Ingredients

2 medium eggplants (white or purple)
1 -2 teaspoon salt
3 tablespoons olive oil, divided
2 tablespoons capers
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/3 cup finely chopped red onion
1 teaspoon minced garlic

Preparation

Peel eggplants and slice into 3/4 inch slices. Sprinkle both sides with salt, and let sit about 20 minutes to draw out the water. Blot both sides with paper towel.
Heat 1 tbsp olive oil in large non-stick frying pan over medium-high heat. Cook eggplant about 4-5 minutes on each side, until cooked through and browned. Remove eggplant to serving dish.
While eggplant is cooking, combine capers, lemon juice, balsamic vinegar, parsley, basil and 1 tbsp olive oil. For a finely chopped sauce, you can pulse this mixture in a food processor, otherwise can leave as is (if not using capers, leave as is).
Add last tbsp olive oil to pan, heat about 30 seconds, then add red onion and saute 2-3 minutes. Add minced garlic and saute another minute. Add caper mixture and heat through for about a minute.
Pour sauce over eggplant and serve immediately.