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 cup green olives, sliced
• 1 cup capers, drained
• 1 cup red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon red pepper flakes
• to taste salt and pepper
• 1 cup fresh basil, chopped

Method

1. 01
   Sprinkle the diced eggplants with salt and let them sit in a colander for about 20 minutes to remove any bitterness.
2. 02
   Rinse the eggplants under cold water and pat them dry with a paper towel.
3. 03
   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. 04
   Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
5. 05
   Stir in the canned diced tomatoes, green olives, and capers. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 06
   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. 07
   Remove the skillet from heat and stir in the chopped fresh basil.
8. 08
   Allow the Caponata to cool to room temperature before serving. It can also be refrigerated and served chilled.