Italian Caponata with Fresh Basil

Ingredients

• 1 large eggplant diced
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 cup canned diced tomatoes
• 1/4 cup green olives sliced
• 1/4 cup capers rinsed
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1/4 cup fresh basil chopped

Instructions

1. 1 Heat the olive oil in a large pan over medium heat.
2. 2 Add the diced eggplant and cook until lightly browned, about 10 minutes.
3. 3 Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
4. 4 Add the canned diced tomatoes, green olives, and capers to the pan. Stir to combine.
5. 5 Pour in the red wine vinegar and sprinkle the sugar over the mixture. Stir well.
6. 6 Season with salt and freshly ground black pepper. Reduce heat to low and simmer for 20 minutes.
7. 7 Remove from heat and let cool slightly. Stir in the chopped fresh basil.
8. 8 Serve warm or at room temperature. Enjoy as an appetizer with crusty bread or as a side dish.