b'Pan-Roasted Wahoo with Eggplant Caviar & Local Tomato-Basil SaladKEVIN RATHBUNMakes 4 servings1 pound wahoo loin1 tablespoon chipotle chili powder2 teaspoons kosher salt1 tablespoon Pompeian Extra Light Tasting Olive OilFOR THE MARINADE:V cup white wine vinegar or Pompeian Pomegranate Infused White Balsamic Vinegar2 tablespoons lime juiceW cup orange juiceW cup Pompeian Extra Virgin Olive OilV cup cilantro, chopped3 teaspoons kosher salt1 teaspoon black pepperFOR THE EGGPLANT CAVIAR:1 large eggplant, split in half1 tablespoon plus W cup Pompeian Extra Virgin Olive Oil2 teaspoons kosher salt1 teaspoon black pepper1 tablespoon C&H or Domino Sugar2 teaspoons thyme, chopped3 tablespoons seasoned bread crumbsFOR THE TOMATO-BASIL SALAD:1 cup assorted heirloom tomatoes, cut into V-inch diceW cup red onion, thinly slicedW cup basil leaves, torn3 tablespoons Pompeian Red Wine VinegarW cup Pompeian Extra Virgin Olive Oil2 teaspoons kosher saltV teaspoon black pepper 158'