Sicilian Caponata

local_grocery_store Ingredients

• 1 eggplant, cubed
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 can canned diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 2 tablespoons capers, rinsed
• 1/2 cup green olives, pitted and chopped
• 1/4 cup fresh basil, chopped
• to taste salt
• to taste black pepper, freshly ground

restaurant_menu Method

1. 1.Heat olive oil in a large skillet over medium heat.
2. 2.Add the eggplant and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. 3.In the same skillet, add the onion, celery, and garlic. Cook until softened, about 5 minutes.
4. 4.Add the diced tomatoes, tomato paste, red wine vinegar, and sugar to the skillet. Stir to combine.
5. 5.Return the eggplant to the skillet and mix well. Bring to a simmer and cook for 20 minutes, stirring occasionally.
6. 6.Stir in the capers, green olives, and fresh basil. Season with salt and pepper to taste.
7. 7.Simmer for an additional 10 minutes to allow the flavors to meld together.
8. 8.Serve hot or at room temperature with crusty bread.
9. 9.Enjoy!

lightbulb_outline Tips

• chevron_rightYou can customize your caponata by adding other vegetables like bell peppers or zucchini.
• chevron_rightFor a sweeter version, you can add a tablespoon of honey instead of sugar.
• chevron_rightLeftovers can be refrigerated and enjoyed cold as a refreshing salad.
• chevron_rightThis dish tastes even better the next day as the flavors continue to develop.
• chevron_rightDon't forget to serve it with some crusty bread to soak up all the delicious sauce!