1/4cupgood quality extra virgin olive oil for frying
1/2cupolive oil for brushing
salt
Freshly ground black pepper
Additional chopped parsley for garnish
Instructions
Slice eggplants at ¼ inch thick. Brush one side with olive oil.
Add olive oil to frying pan, just covering bottom. Heat olive oil in a frying pan and then add eggplants to pan (olive oil brushed side facing up). Brown eggplants on both sides. Some slices will cook faster than others. Remove eggplant slices when done and add more to the pan. Add additional olive oil as needed.
Combine the garlic, capers, mint, parsley and oregano in a bowl and season with salt and freshly ground black pepper.
In a medium flat bowl or other container, make a single slightly overlapping layer of eggplant. Scatter a Tbsp. of the garlic and herb mixture over the eggplant and drizzle olive oil over the eggplant and mixture. Continue adding layers with a final scattering of the caper and herb mixture.
Allow the eggplant to marinate in a cool place for at least 6 hours. Serve with pieces of crusty bread.