Eggplant schnitzel with caponata

SERVES 4 PREP AND COOK TIME 30 MINUTES (+ STANDING TIME)

2 medium (600g) eggplants 1 tablespoon extra virgin olive oil 2 medium (240g) zucchinis, quartered lengthways, cut into 1cm pieces 1 medium (200g) red capsicum, cut into strips 2 small (200g) red onions, bases intact, cut into wedges 1/2 cup (75g) pitted kalamata olives 2 tablespoons balsamic glaze 1/2 cup (75g) plain flour 2 eggs 2 cups (150g) Japanese panko breadcrumbs vegetable oil, for shallow-frying 1 Cut the eggplants lengthways into 2cm-thick slices. Sprinkle with salt and stand on paper towel for 30 minutes to draw out moisture. Wipe off the salt and pat dry. 2 Meanwhile, to make the caponata, heat the olive oil in a medium frying pan over medium-high heat. Add the zucchini, capsicum, onion and olives; cook, stirring occasionally, for about 10 minutes, until soft. Season to taste with sea salt flakes and freshly ground black pepper. Stir in the balsamic glaze. 3 Season the flour with salt and pepper in a shallow bowl. Beat eggs with 1 tablespoon of water in another shallow bowl. Place breadcrumbs in a separate shallow bowl. 4 Dip each eggplant slice into flour; shake away excess. Dip into egg, draining the excess, then press on breadcrumbs. 5 Pour oil until 5mm deep in a large frying pan. Heat over medium heat until oil is hot. Fry the schnitzels, in batches, for about 2 minutes each side or until golden brown. Remove from the pan and drain on paper towels; cover with foil to keep warm. 6 Serve the schnitzels with the caponata. Not suitable to freeze or microwave.