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)
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.