Pan-fried eggplant with balsamic, basil and capers

Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction. Beautiful combination.

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Serves 4
1/2 cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced 1/3″thick crosswise.
Kosher salt and freshly ground black pepper, to taste>
2 tbsp. capers
4 basil leaves, thinly sliced

Simmer the vinegar over medium heat in a 1-qt 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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