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Pan-Fried Eggplant with Balsamic, Basil, and Capers

kept byKpintosc
recipe bySaveur
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Ingredients: 

½ cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced ⅓ thick crosswise
Kosher salt and freshly ground black pepper, to taste
2 tbsp. capers
4 basil leaves, thinly sliced


 

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