Step 1
In a small pot over medium heat, simmer the vinegar until reduced to a thick syrup, about 15 minutes.
Step 2
In a large skillet over medium-high heat, add ½ cup of the oil. Working in batches and adding more oil as needed, fry the eggplant, flipping once, until golden-brown, 5–7 minutes. Using a spatula, transfer to a paper towel-lined plate, then season to taste with salt and black pepper. Arrange the eggplant on a platter and drizzle with the reduced vinegar. Garnish with capers and basil and serve at room temperature.