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Ingredients
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Caponata Ingredients
Method
Caponata Directions
- 1
Prepare the Eggplant
Cube the eggplant and sprinkle with salt. Let it sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion and celery, sautéing until softened, about 5-7 minutes.
- 3
Cook Eggplant
Add the dried eggplant to the skillet and cook until golden, about 8-10 minutes.
- 4
Add Remaining Ingredients
Stir in the diced tomatoes, green olives, chopped almonds, capers, red wine vinegar, and sugar. Season with salt and black pepper to taste.
- 5
Simmer
Reduce heat and let the mixture simmer for about 20 minutes, stirring occasionally, until thickened.
- 6
Finish and Serve
Remove from heat and stir in the chopped basil. Allow to cool slightly before serving.
