Ingredients
Eggplant, diced
Onion
Celery
Tomato sauce or crushed tomatoes
Red wine vinegar
Capers
Green olives
Sugar
Olive oil
Salt & pepper
Optional: pine nuts, fresh basil
Instructions
Cook the eggplant: Heat olive oil in a large skillet, add diced eggplant, and sauté until softened and lightly golden. Remove and set aside.
Sauté aromatics: In the same pan, add more oil if needed and cook the onion and celery until tender.
Build the stew: Stir in tomato sauce, vinegar, a pinch of sugar, capers, and olives.
Combine and simmer: Return the eggplant to the pan and simmer gently until the flavors meld and the sauce thickens slightly. Season with salt and pepper.
Finish: Let the caponata cool to room temperature (it’s even better after resting). Serve as an appetizer or side.