Caponata

Instructions

1. Start by preparing the eggplant. Dice it into bite-sized cubes and place them in a mixing bowl. Sprinkle with salt and let it sit for 15 minutes to remove any bitterness.
2. While the eggplant is resting, chop the onion, garlic, red bell pepper, and tomatoes. Keep them aside.
3. Rinse the salted eggplant under cold water and pat dry with paper towels to remove excess moisture.
4. Heat the olive oil in a large skillet over medium heat (about 350°F). Add the eggplant and cook until it becomes golden brown, about 10 minutes.
5. Add the chopped onion and garlic to the skillet. Cook until the onion is translucent, about 5 minutes, stirring occasionally with a wooden spoon.
6. Stir in the red bell pepper, tomatoes, and a pinch of salt and pepper. Cook for another 10 minutes until the peppers are tender and the tomatoes have broken down.
7. Add the olives and capers to the mixture. Stir in the red wine vinegar and sugar, then reduce the heat to low. Let it simmer uncovered for 15 minutes. Stir occasionally to prevent sticking.
8. Taste and adjust the seasoning with more salt, pepper, or sugar as desired. A balance of sweet and sour flavors is key to a delicious caponata.
9. Once done, remove from heat and let it cool slightly. Caponata can be enjoyed warm or at room temperature.
10. Garnish with fresh basil leaves before serving. Caponata improves in flavor if made a day ahead, allowing the flavors to meld together.