Italian Caponata with Eggplant

Ingredients

• 2 large eggplants diced
• 1 large onion chopped
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 cup canned diced tomatoes drained
• 1/4 cup green olives sliced
• 1/4 cup capers drained
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 teaspoon red pepper flakes
• to taste salt and pepper
• 1/4 cup fresh basil chopped

Instructions

1. 1 Sprinkle the diced eggplants with salt and let them sit in a colander for about 20 minutes to remove any bitterness.
2. 2 Rinse the eggplants under cold water and pat them dry with a paper towel.
3. 3 In a large skillet, heat olive oil over medium heat. Add the diced eggplants and cook until they are golden brown and tender, stirring occasionally, about 10 minutes.
4. 4 Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
5. 5 Stir in the canned diced tomatoes, green olives, and capers. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6 Add the red wine vinegar, sugar, and red pepper flakes. Season with salt and pepper to taste. Simmer for 10-15 minutes until the mixture thickens slightly.
7. 7 Remove the skillet from heat and stir in the chopped fresh basil.
8. 8 Allow the Caponata to cool to room temperature before serving. It can also be refrigerated and served chilled.