Classic Caponata Recipe

This classic Caponata recipe brings together the flavors of eggplant, tomatoes, olives, and capers in a sweet and tangy sauce. It is a versatile dish that can be served as a side, appetizer, or even a main course. Perfect for a cozy night in or to impress your guests at a dinner party.

Ingredients

• 1 large eggplant, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup red wine vinegar
• 1/4 cup sugar
• 1/4 cup green olives, sliced
• 2 tablespoons capers
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Directions

1. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and sauté until golden brown.
2. Add the chopped onion and minced garlic to the skillet. Cook until the onions are translucent.
3. Stir in the diced tomatoes, red wine vinegar, and sugar. Let it simmer for about 15-20 minutes.
4. Add the sliced green olives and capers to the skillet. Season with salt and pepper, to taste.
5. Remove from heat and let the caponata cool slightly. Garnish with fresh basil leaves before serving.
6. Caponata can be served warm, at room temperature, or cold. Enjoy!

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