White Eggplant Sauté

Name: White Eggplant Sauté
Total time: 65
Yield: 4
Ingredients: 3 small white eggplants, trimmed and cut into 1-inch cubes; 2 teaspoons salt, or as needed; 4 tablespoons extra-virgin olive oil, divided; 0.33333334326744 cup finely chopped shallots; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 2 tablespoons capers; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon balsamic vinegar; 2 teaspoons crushed garlic; 1 cup sun-dried tomatoes packed in oil, drained and chopped

Recipe by diannapop from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

4 servings

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3 small white eggplants, trimmed and cut into 1-inch cubes
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2 teaspoons salt, or as needed
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4 tablespoons extra-virgin olive oil, divided
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0.33333334326744 cup finely chopped shallots
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh basil

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2 tablespoons capers
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2 tablespoons freshly squeezed lemon juice
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1 tablespoon balsamic vinegar
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2 teaspoons crushed garlic
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1 cup sun-dried tomatoes packed in oil, drained and chopped

Instructions

Toss eggplant with salt in a colander. Place a small bowl underneath and let sit for 30 minutes, or refrigerate for 8 hours.
Rinse eggplant lightly under cold water and blot dry with paper towels.
Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat until it starts to shimmer. Add eggplant and stir-fry until cooked through and browned, 7 to 10 minutes. Transfer to a serving dish.
Combine shallots, parsley, basil, capers, lemon juice, remaining 2 tablespoons olive oil, balsamic vinegar, and garlic in a food processor. Pulse a few times to combine, then toss the mixture into the skillet. Sauté over medium heat for about 5 minutes, then stir in sun-dried tomatoes.
Pour sauce over eggplant and serve immediately.