Balsamic Eggplant

The very last eggplant from my garden this year.  It was only a tiny one.  Here goes...

1 small eggplant
2-3 tbsps olive oil
1/4 cup balsamic vinegar
1 tbsp capers
4 or 5 basil leaves

Take eggplant and slice 1/4 inch thick. Sprinkle both sides with salt and wrap in paper towel.  Put something heavy on top for about 15 minutes.  Wipe off the salt. This should take away the bitter taste.
Heat olive oil in a frying pan and fry slices for about 5 minutes, turning once or twice.  Sprinkle with pepper and maybe more salt if you like.

In a small pan heat the balsamic for about 5 minutes to reduce it.  This step should be done once the eggplant is cooked.  If if sits too long you won't be able to pour it without heating it up again.

Drizzle the reduced balsamic over the eggplant slices and garnish with capers and torn basil leaves.

Serve at room temperature.