Eggplant w/Peperonata + Lemon Caper Mayo

• 1 to 2 medium eggplant (about 2 lb [900 g]), cut into rounds or long planks
• ½

Slather the cut sides of the eggplant with the mayonnaise, then press them into the oat flour to coat. Pan fry or bake until the eggplant is cooked through and an inviting shade of brown.

To serve, place the eggplant on serving plates, top each with a healthy scoop of peperonata, and garnish with the lemon caper mayo.