Pan-Fried Eggplant Salad With Tomatoes

• 2 eggplants, peeled and cubed
• salt and freshly ground black pepper
• 1/4 cup olive oil, divided
• 1 tablespoon red wine vinegar
• 1 tablespoon capers, chopped
• 1 (10 ounce) basket cherry tomatoes, halved

1. Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry.
2. Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes.
3. Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing.
4. Mix eggplants, cherry tomatoes, and dressing in a bowl.

eggplants, salt, olive oil, red wine vinegar, capers, basket cherry tomatoes

Taken from www.allrecipes.com/recipe/261585/pan-fried-eggplant-salad-with-tomatoes/ (may not work)