It’s summertime and squash and eggplant are plentiful! Let’s combine them with some of that flavorful sweet basil from your garden for a quick delightful side dish.

Ingredients:

3 medium eggplants  (I like to use the long slender Asian varieties, but any kind will work).  

3 summer squash  (Zucchini will work fine too)

1/4 cup capers, drained

Sea salt & black pepper to taste

Olive oil to cover bottom of pan

Bundle of basil

Balsamic glaze  (If I don’t have balsamic glaze and don’t have time to reduce the balsamic vinegar the balsamic vinegar sprinkled on will work fine for flavor)

What to Do:

Wash and slice your eggplant and squash into about 1/2″ slices.  Peel the eggplant if using the larger

Pour oil into skillet just to cover bottom and heat till it starts to shimmer.

Add your squash and eggplant working in batches until all have been browned on both sides, usually about 3 minutes per side.

As they finish browning place on dish lined with paper towels to drain.

Add capers to remaining oil in your skillet and fry until they start to open and crisp up.  This won’t take long, maybe about a minute.

Arrange your eggplant and squash on your serving platter and sprinkle with the capers.

Top with basil that has been cut into ribbons, a drizzle of balsamic glaze and a sprinkle of sea salt & black pepper to taste.