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Ingredients
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Caponata
Method
Preparation
- 1
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the onions, celery, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened.
- 2
Add Eggplant and Garlic
Stir in the diced eggplant and minced garlic, cooking for an additional 5-7 minutes until the eggplant is tender.
- 3
Incorporate Tomatoes and Flavorings
Add the canned tomatoes, red wine vinegar, capers, olives, sugar, basil, and parsley. Stir well and bring the mixture to a simmer.
- 4
Simmer the Caponata
Reduce the heat to low and let the caponata simmer for 20-25 minutes, stirring occasionally. Season with salt and black pepper to taste.
- 5
Cool and Serve
Remove from heat and allow the caponata to cool to room temperature before serving. It can be served warm or at room temperature.