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 cup balsamic vinegar
• 2 tablespoons capers, drained
• 1 cup green olives, sliced
• 1 tablespoon sugar
• to taste salt
• to taste black pepper
• 1 cup fresh basil leaves, chopped

Method

1. 01
   Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. 02
   Add the diced eggplant and cook, stirring frequently, until golden and softened, about 10 minutes.
3. 03
   Add the chopped onion and minced garlic to the skillet. Sauté for 5 minutes until the onion becomes translucent.
4. 04
   Stir in the chopped tomatoes, balsamic vinegar, capers, and sliced olives. Mix well.
5. 05
   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. 06
   Stir occasionally until the vegetables are tender and the mixture has thickened.
7. 07
   Remove from heat and stir in the chopped basil leaves.
8. 08
   Serve warm or at room temperature as a side dish or antipasto. Enjoy!