Italian Sicilian Caponata with Balsamic Vinegar

Ingredients

• 2 tablespoons olive oil
• 1 large eggplant diced
• 1 large onion chopped
• 2 cloves garlic minced
• 2 cups ripe tomatoes chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons capers drained
• 1/3 cup green olives sliced
• 1 tablespoon sugar
• to taste salt
• to taste black pepper
• 1/4 cup fresh basil leaves chopped

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. 2 Add the diced eggplant and cook, stirring frequently, until golden and softened, about 10 minutes.
3. 3 Add the chopped onion and minced garlic to the skillet. Sauté for 5 minutes until the onion becomes translucent.
4. 4 Stir in the chopped tomatoes, balsamic vinegar, capers, and sliced olives. Mix well.
5. 5 Add the sugar, and season with salt and black pepper to taste. Reduce the heat to low and let it simmer for 20 minutes.
6. 6 Stir occasionally until the vegetables are tender and the mixture has thickened.
7. 7 Remove from heat and stir in the chopped basil leaves.
8. 8 Serve warm or at room temperature as a side dish or antipasto. Enjoy!