Caponata with Eggplant and Olives

Ingredients

• 1 large eggplant
• 1 cup green olives
• 2 tablespoons capers
• 2 cups tomatoes
• 2 stalks celery
• 1 medium onion
• 1 cup red wine vinegar
• 2 tablespoons sugar
• 1 cup olive oil
• 3 cloves garlic
• 1 tablespoon fresh basil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Begin by preparing the eggplant. Cut the large eggplant into 1-inch cubes and sprinkle with salt. Let it sit for about 30 minutes to draw out excess moisture.

2. 2

   While the eggplant is resting, chop the onion, celery, and garlic. Dice the tomatoes and set aside.

3. 3

   Rinse the salted eggplant under cold water to remove excess salt and moisture. Pat dry with paper towels.

4. 4

   In a large skillet, heat 1/2 cup of olive oil over medium heat. Add the eggplant cubes and sauté for about 8-10 minutes until golden brown and tender. Remove from the skillet and set aside.

5. 5

   In the same skillet, add the remaining olive oil if needed. Sauté the chopped onion, celery, and garlic for about 5 minutes until the onion is translucent.

6. 6

   Add the diced tomatoes, green olives, and capers to the skillet. Stir well and cook for another 5 minutes.

7. 7

   Stir in the sautéed eggplant, red wine vinegar, sugar, salt, and black pepper. Mix well and let it simmer on low heat for about 15 minutes, stirring occasionally.

8. 8

   Once the mixture has thickened and the flavors have melded together, remove from heat and stir in the fresh basil.

9. 9

   Allow the Caponata to cool to room temperature before serving. It can be enjoyed warm or cold, and it tastes even better the next day.

10. 10

    Serve the Caponata as a side dish or as a topping for crusty bread.