Marinated Eggplant

• 2 medium eggplants, about 2 lb [900 g] total weight, cut in large chunks
• Salt

Heat a frying pan over medium high heat. Toss the eggplant with a few pinches of salt and several glugs of neutral oil to coat. Pan fry until the eggplant is golden brown on both sides and cooked through, flipping as needed, about 7 minutes. Lower the heat to low and add the onion, garlic, and capers (if using) and cook, stirring, until soft, about 3 minutes.

Transfer the mixture to a b