Slice eggplant about 3/8" thick.  You may leave the rind on or peel it first.

If seedy or strong tasting, sprinkle liberally with salt (kosher salt works best) and put in a colander to drain for 1 to 2 hours.  Rinse and pat dry.  (If you follow a salt free diet, rinse and soak thoroughly.)   If young and not seedy, salt lightly.

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

Add balance of olive oil to pan.  Add shallots or green onions and brown slightly, stirring often.  Add minced garlic and sauté for 1 minute more.  Add chopped tomatoes and sauté for another1 minute.  Add capers, parsley and wine.  Cook on medium high heat for a couple of minutes at a rolling boil.  Add butter, black pepper, capers, lemon juice and basil; reduce heat and cook until butter is melted and basil is soft. 

Add eggplant slices a few at a time, turning with a wide spatula so that the sauce coats all the slices.  Turn off fire and let set for 5 minutes so the eggplant absorbs the sauce and flavors.

This dish is excellent hot or cold, on bread, crackers or pizza, in pitas, with or without cheese, ham or salami, added to salad greens or as a side dish/condiment to serve with meats.