Italian Caponata with Fresh Basil

Ingredients

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

1. 01
   Heat the olive oil in a large pan over medium heat.
2. 02
   Add the diced eggplant and cook until lightly browned, about 10 minutes.
3. 03
   Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
4. 04
   Add the canned diced tomatoes, green olives, and capers to the pan. Stir to combine.
5. 05
   Pour in the red wine vinegar and sprinkle the sugar over the mixture. Stir well.
6. 06
   Season with salt and freshly ground black pepper. Reduce heat to low and simmer for 20 minutes.
7. 07
   Remove from heat and let cool slightly. Stir in the chopped fresh basil.
8. 08
   Serve warm or at room temperature. Enjoy as an appetizer with crusty bread or as a side dish.