Eggplant Escabeche
A recipe from the Sneaky Kitchen
2 medium eggplants
Salt or salt substitute
All-Purpose flour
Cooking Spray
2 T olive oil
6 garlic cloves, minced
1 T dried parsley flakes, or 2 T chopped fresh
1 cup white wine
1 bunch green onions, sliced thin, or several minced shallots
2 firm-ripe plum tomatoes, chopped & drained
2 t. butter or butter substitute
1/3 Cup capers, with their juice
Black pepper, to taste
Juice of 1 lemon
1/3 Cup shredded fresh basil or 1 1/2 T dried

Slice eggplant about 3/8" thick, peeled or unpeeled. If seedy or strong tasting, sprinkle liberally with salt (kosher salt is best) & put in a colander to drain for 1 to 2 hs.  Rinse & pat dry.

Dredge in flour & shake off any excess. Grease pan with olive oil, then spray with cooking spray.  Heat pan to med. hot. Place slices in a single layer & sauté briefly on one side, spraying top side with cooking spray. Turn & spray again. When browned, turn one more time & finish browning the first side. Remove & set aside.  Repeat until all slices are browned.

Add rest of olive oil to pan. Add green onions & brown slightly, stirring often. Add minced garlic & sauté for 1 min. more.  Add chopped tomatoes & sauté another minute. Add capers, parsley & wine. Cook on med. high heat a couple minutes at a rolling boil. Add butter, black pepper, capers, lemon juice & basil; reduce heat & cook until butter is melted & basil is soft. 

Add eggplant slices a few at a time, turning with a wide spatula so sauce coats all slices. Turn off fire & let set for 5 min. so eggplant absorbs sauce & flavors. Excellent hot or cold, on bread, crackers, pizza, in pitas, with cheese, ham or salami, added to salad greens or as a side dish/condiment.