Eggplant Caponata

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Prepare a baking sheet by lining it with parchment paper, which helps prevent the eggplant from sticking during roasting.
3. 3. In a large bowl, toss the diced eggplant with 2 tablespoons of olive oil, salt, and pepper to taste until the pieces are well coated.
4. 4. Spread the eggplant evenly on the prepared baking sheet. Roast it in the preheated oven for 25 minutes, turning halfway through, until golden brown and tender.
5. 5. Meanwhile, in a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes. Stir occasionally to prevent burning.
6. 6. Add the diced tomatoes (including liquid), sliced olives, capers, vinegar, sugar, and red pepper flakes to the skillet. Stir well to combine.
7. 7. Simmer the mixture on low heat for 10-15 minutes, stirring occasionally. This allows the flavors to meld together. If it starts to dry, add a splash of water.
8. 8. Once the eggplant is finished roasting, add it to the skillet. Continue cooking everything for another 5 minutes, allowing the eggplant to soak up the flavors.
9. 9. Before serving, stir in the freshly chopped basil. Taste and adjust seasoning with more salt and pepper, if needed.
10. 10. Serve the Eggplant Caponata warm or at room temperature. It pairs well with crusty bread or as a side to grilled meats. For even better flavor, let it sit for a few hours or overnight in the refrigerator before serving.