#capers

Tender pan-fried eggplant slices are covered in a tangy balsamic glaze and topped with fresh basil and salty capers in this vegan recipe. It's a great mix of tastes and textures that works well as an appetizer or light meal.

Ingredients: 1 large eggplant, sliced into rounds. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons capers, drained. Salt and pepper to taste.

Instructions: Sprinkle eggplant slices with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels. In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper. Heat a skillet over medium heat and add a drizzle of olive oil. Pan-fry eggplant slices until golden brown on both sides, about 3-4 minutes per side. Once eggplant is cooked, transfer to a serving plate. Drizzle the balsamic mixture over the cooked eggplant slices. Sprinkle chopped basil leaves and capers on top. Serve hot as a side dish or appetizer.

Prep Time: 15 minutes

Cook Time: 10 minutes

This delectable and simple smoked salmon bagel is ideal for a quick breakfast or lunch. The creamy sesame seed cream cheese complements the salmon's salty and smoky flavor, while the capers and red onions add a tangy crunch.

Instructions: Preheat the oven to 350 degrees Fahrenheit. Bake the sliced bagels for 5 minutes, or until lightly toasted, on a baking sheet. In a small mixing bowl, combine the cream cheese and capers. Spread the toasted bagels with the cream cheese mixture. Add a few slices of red onion and smoked salmon to each bagel. Serve right away and enjoy.

This sandwich features salty smoked salmon, creamy brie cheese, and tangy capers on a crunchy sesame seed bagel.

Instructions: The sesame seed bagel should be cut in half. Brie cheese should be spread on both halves of the bagel. Serve with smoked salmon on top of the cheese. Serve the smoked salmon with capers. Make a sandwich with the two halves of the bagel.