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Rich Flavors and Textures of Caponata

Caponata made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium eggplants diced
  • 1 large onion chopped
  • 3 celery stalks chopped
  • 3 cloves garlic minced
  • 4 ripe tomatoes chopped
  • 1/2 cup green olives pitted and sliced
  • 2 tablespoons capers rinsed
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1/4 cup fresh basil chopped

Method
 

  1. Prepare the eggplants by salt and draining them.
  2. Sauté onions and garlic in olive oil.
  3. Add celery and cook until soft.
  4. Incorporate the eggplant and sauté.
  5. Add tomatoes, olives, and capers.
  6. Season with vinegar and sugar.
  7. Finishing touches with basil and adjust seasoning.
  8. Let rest before serving.