Ingredients: Per 6 servings
Wash the eggplants, and without peeling them, slice into 1/5 inch thick rounds. Salt the eggplant to remove excess water. Squeeze lightly, then brush with oil and cook on a hot grill. In the meanwhile, julienne the spring onion and sauté in a pan with a little oil. Add the capers, rinsed of their salt and chopped. Then add the fresh chili pepper, without seeds and cut into pieces. Add chopped basil and very little salt. Cook for 3 minutes, then pour the oil on the grilled eggplant and arrange on a large plate. Let marinate for a couple of hours and serve.