Ingredients

Method

In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook, stirring occasionally, until browned and softened, about 10 minutes. Transfer the cooked eggplant to a plate.

In the same skillet, add the chopped onion, bell pepper, and celery, cooking until the vegetables are softened, about 5-7 minutes.

Add the canned tomatoes, olives, and capers to the skillet, stirring to combine.

Return the cooked eggplant to the skillet and mix well.

In a small bowl, whisk together the red wine vinegar and sugar until the sugar is dissolved. Pour the vinegar mixture over the caponata and stir to combine.

Simmer the Caponata for 15-20 minutes, until the flavors are well blended and the vegetables are tender. Season with salt and black pepper to taste.

Allow the Caponata to cool to room temperature. Serve as a side dish or appetizer, garnished with fresh basil leaves.