Season the flour with salt and pepper. Roll the aubergine in the seasoned flour and shake to remove any excess. Lay in a single layer on a plate until you are ready to cook.
Roll the lemon sole in the seasoned flour and arrange in a single layer on a plate until you are ready to cook.
Heat 1 tbsp of the vegetable or coconut oil in a large frying pan. Add the aubergine and cook, in batches, for 40-60 seconds then flip over and continue to cook on the second side. Lift onto a serving dish and fry the second batch of aubergine. Keep warm.
Heat the remaining vegetable or coconut oil in a frying pan and add the lemon sole fillets. Pan fry for 30–40 seconds on each side or until the fish is cooked. Lift onto a plate and keep warm.
Wipe out the frying pan and heat the olive oil. Add the mushrooms, season with salt and pepper and fry for 1–2 minutes. Add the capers, herbs and lemon juice. The liquid will bubble up, stir over the heat for a few seconds and whilst it is still sizzling pour over the aubergine and lemon sole. Splash with a little of the truffle oil to serve.