Eggplant Caponata

Ingredients

Eggplant

1 large, diced

Tomatoes

2 cups, diced (fresh or canned)

Red wine vinegar

3 tablespoons

Green olives

1/2 cup, chopped

Capers

2 tablespoons, rinsed and drained

Onion

1 medium, diced

Garlic

3 cloves, minced

Olive oil

3 tablespoons, divided

Fresh basil

1/4 cup, chopped

Sugar

1 tablespoon

Salt

to taste

Black pepper

to taste

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced eggplant to the skillet and cook, stirring occasionally, until golden brown and softened, about 10 minutes. Remove the eggplant from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Once heated, add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
4. Stir in the diced tomatoes, chopped green olives, capers, red wine vinegar, sugar, salt, and black pepper. Mix well to combine all ingredients.
5. Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally, until the tomatoes have softened and the flavors have melded together.
6. Return the cooked eggplant to the skillet and stir in the chopped fresh basil. Cook for an additional 5 minutes to heat through.
7. Remove from heat and let cool slightly before serving.