Rinse the eggplant, cut into small pieces and mix with a little salt. Cover and set aside for 15 minutes.
Rinse the endive and separate leaves, cutting larger leaves into smaller pieces. Rinse the peppers, cut and remove seeds and white membrane. Cut peppers into thin strips.
Blot eggplant with paper towels to dry. Heat 2 tablespoons of olive oil in a nonstick skillet and fry the eggplant. Drain on paper towels.
Whisk together the lemon juice, salt, pepper, sugar and remaining olive oil. Place the endive, fried eggplant and pepper strips on plates. Sprinkle with the capers and parsley leaves. Drizzle with the dressing.