Marinated Eggplant

Ingredients:

• 1.5 pounds of eggplant, cut into ¼" thick slice
• ¾ cup olive oil, divided
• ½ jalapeño pepper, seeded and chopped
• 1 large roasted red bell pepper, diced (about 2 ounces from jar)
• 1 large garlic clove or 2 small, finely minced
• 1.5 teaspoon capers, drained, rinsed and chopped
• 1 bunch of fresh Parsley, chopped (about 1 tablespoon chopped)
• 1 teaspoon of Kosher Salt, divided
• ¼ teaspoon black pepper

Instructions:

1. Place the eggplant slices on a paper towel. Sprinkle ½ teaspoon of salt over both sides of eggplant and let sit for 30 minutes.
2. (Eggplant will sweat) pat dry with towel.
   Using ¼ cup of olive oil brush eggplant.
3. Heat a non stick skillet over medium-high heat and add eggplant slices in batches. Cook until golden brown on both sides.
4. Place Eggplant slices in single layer in a casserole dish slightly overlapping and season again with remaining ½ teaspoon of salt and pepper.
5. Combine Chile, pepper, Garlic, Capers, Parsley and ½ cup of olive oil in a bowl.
6. Pour Chile mix over eggplant slices, cover and let marinate in refrigerator for at least 6 hours.

http://ahealthylifeforme.com/marinated-eggplant/