Caponata

🛒 Ingredients

• Eggplant 100 g · 25 kcal
• Celery 20 g · 3 kcal
• Onion 30 g · 12 kcal
• Canned Chopped Tomatoes 60 g · 12 kcal
• Green Olives (pitted) 10 g · 15 kcal
• Capers 2 g · 0 kcal
• Pine Nuts 5 g · 33 kcal
• Fresh Basil 2 g · 0 kcal
• Olive Oil 12 g · 106 kcal
• Red Wine Vinegar 8 g · 2 kcal

👨‍🍳 Instructions

1. Dice the eggplant into 1-inch cubes, sprinkle with salt, and let drain in a colander for 30 minutes to remove excess moisture. Rinse and pat dry thoroughly.
2. Heat half of the olive oil in a large pan over medium-high heat. Add the eggplant and fry until golden brown and tender, then remove and set aside.
3. Add the remaining olive oil to the pan. Sauté the diced celery and onion until softened, about 5-7 minutes.
4. Stir in the canned chopped tomatoes, green olives, capers, and pine nuts. Bring to a simmer.
5. Return the fried eggplant to the pan. Add the red wine vinegar, sugar, and salt. Stir well to combine.
6. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
7. Stir in fresh basil leaves before serving. Caponata is delicious served warm or at room temperature, and often improves in flavor if allowed to rest for a few hours or overnight.