Eggplant Caponata

Ingredients

• Fresh basil - 1/4 cup, chopped
• Salt and pepper - To taste
• Sugar - 1 tablespoon
• Red wine vinegar - 2 tablespoons
• Capers - 2 tablespoons
• Green olives - 1/2 cup, pitted and chopped
• Tomatoes - 2 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 3 tablespoons
• 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 and softened, about 10 minutes. Remove from the skillet and set aside.
3. In the same skillet, heat the remaining tablespoon of olive oil.
4. Add the diced onion and minced garlic and cook until the onion is translucent, about 5 minutes.
5. Add the diced tomatoes, chopped green olives, capers, red wine vinegar, sugar, salt, and pepper. Stir to combine.
6. Reduce the heat to low and simmer for 20 minutes, or until the tomatoes have softened and the flavors have melded together.
7. Stir in the cooked eggplant and chopped fresh basil. Cook for an additional 5 minutes to heat through.
8. Remove from heat and let cool slightly before serving.
9. Serve the eggplant caponata warm or at room temperature as an appetizer or side dish. It can also be used as a topping for bruschetta or served alongside grilled meats.