INGREDIENTS

• 3 tbsp. extra-virgin olive oil
• 1/2 tbsp. white wine vinegar
• 1/2 tbsp. salt-packed capers, soaked and drained
• 10 basil leaves
• 1 clove garlic
• Kosher salt and freshly ground black pepper, to taste
• 1 large eggplant, halved lengthwise and cut crosswise into ¼”-thick pieces

INSTRUCTIONS

1. In a blender, purée 2 tbsp. oil, vinegar, capers, basil, and garlic and season with salt and pepper; transfer vinaigrette to a small bowl and set aside.

2. Put eggplant on a baking sheet, brush both sides with remaining oil, and season with salt and pepper.

3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Cook eggplant, flipping once, until slightly soft and browned, about 6 minutes. Transfer eggplant to a platter and drizzle with vinaigrette.