Caponata

Ingredients

Fresh basil leaves

1/2 cup, chopped

Olive oil

3 tablespoons

Salt

1 teaspoon or to taste

Black pepper

1/2 teaspoon or to taste

Sugar

1 teaspoon

Red wine vinegar

1/4 cup

Tomato paste

2 tablespoons

Capers

2 tablespoons, drained

Green olives

1/2 cup, pitted and chopped

Red bell pepper

1, diced

Celery

2 stalks, diced

Onion

1 large, diced

Tomatoes

2 large, diced

Eggplant

1 large, diced

Instructions

1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
2. Add the diced eggplant to the skillet and cook until golden brown, about 5-7 minutes. Once cooked, remove the eggplant from the skillet and set aside.
3. Add the remaining tablespoon of olive oil to the skillet. Add the diced onion, celery, and red bell pepper, sautéing until the vegetables are softened, approximately 5 minutes.
4. Stir in the diced tomatoes, tomato paste, olives, capers, red wine vinegar, sugar, salt, and pepper to the skillet. Mix everything together until well combined.
5. Reduce the heat to low and let everything simmer for 20 minutes, stirring occasionally.
6. Add the cooked eggplant back to the skillet, stirring it in with the other ingredients. Let it cook for an additional 10 minutes.
7. Remove the skillet from the heat and let the Caponata cool to room temperature.
8. Just before serving, stir in the chopped fresh basil. The Caponata can be served as an appetizer or side dish, either warm or at room temperature, with crusty bread or over grilled meat.