Caponata

Ingredients

• Fresh basil (1/4 cup, chopped)
• Olive oil (3 tablespoons)
• Salt and pepper (to taste)
• Sugar (1 tablespoon)
• Red wine vinegar (2 tablespoons)
• Tomato paste (2 tablespoons)
• Capers (2 tablespoons)
• Green olives (1/2 cup, sliced)
• Red bell pepper (1, diced)
• Celery (2 stalks, diced)
• Onion (1 medium, diced)
• Tomatoes (2 medium, diced)
• Eggplant (1 large, diced)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced eggplant and cook until golden brown, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the onion, celery, and red bell pepper until softened, about 5 minutes.
4. Add the diced tomatoes, tomato paste, olives, capers, red wine vinegar, sugar, salt, and pepper. Stir well to combine.
5. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
6. Add the cooked eggplant back to the skillet and cook for an additional 10 minutes.
7. Remove from heat and let cool to room temperature.
8. Stir in the chopped fresh basil.
9. Serve the caponata as an appetizer or side dish, either warm or at room temperature.