Aubergine with endive

With this quantities eats: 1 diner.

Ingredients:

- Aubergine: 3 slices, cut it crosswise.

- Endive: a half, cut it in two pieces lengthwise.

- Capers: ~8 units

- Olive oil: 1 tablespoon.

- Butter

- Mustard: 1 teaspoon.

- White wine: ~50 ml, Sauvignon Blanc.

- Oregano: a little shower.

1. Heat the pan with the olive oil. 

2. Add the aubergine slices and toast it by both sides.

3. Add the butter. Try not to put it over the aubergines.

4. Wait until the butter is melted and then,

5. Add the mustard and wine. Stir to incorporate.

6. Add the endive.

7. Cook for five minutes until the endive looks a little translucent.

8. Add the capers.

9. Cook for a couple of minutes to heat the capers.

10. Sprinkle oregano.

11. And serve.