Pan-Fried Eggplant With Onion, Caper and Herb Sauce

We're growing white eggplants in our garden this year, which they say are supposed to be a bit sweeter than purple. This recipe came off another site then was tweaked just a bit. The first time I made it I left out the capers and used dried parsley and basil and it was still delicious. The topping is also good on fried fish.

• Ready In: 40 mins
• Serves: 4

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

Directions

1. 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.
2. 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.
3. 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).
4. 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.
5. Pour sauce over eggplant and serve immediately.