Caponata di Melanzane

Ingredients

Eggplant

1 large, diced

Tomatoes

2 cups, diced (fresh or canned)

Onion

1 medium, diced

Celery

1 stalk, diced

Green olives

1/2 cup, pitted and chopped

Capers

2 tablespoons, rinsed and drained

Pine nuts

1/4 cup, toasted

Red wine vinegar

1/4 cup

Sugar

1 tablespoon

Extra virgin olive oil

3 tablespoons

Basil leaves

a handful, torn for garnish

Salt

to taste

Pepper

to taste

Instructions

1. Heat 2 tablespoons of olive oil in a large pan over medium heat.
2. Add the diced eggplant to the pan and cook, stirring occasionally, until golden brown and softened, about 10 minutes. Remove the eggplant from the pan and set aside.
3. In the same pan, add the remaining tablespoon of olive oil. Sauté the diced onion and celery until softened, about 5 minutes.
4. Stir in the diced tomatoes, chopped olives, capers, toasted pine nuts, red wine vinegar, and sugar. Season with salt and pepper to taste.
5. Cook the mixture for 15-20 minutes, or until the tomatoes have softened and the flavors have melded together beautifully.
6. Add the cooked eggplant back to the pan and stir gently to combine. Cook for an additional 5 minutes to heat through.
7. Remove from heat and let the caponata cool slightly before serving. Garnish with torn basil leaves for a fresh touch.