Eggplant Caponata

Instructions

1. Prepare the eggplant
   Place the eggplant cubes in a colander, sprinkle with salt, and let them sit for 15 minutes to release excess moisture. Rinse the eggplant and pat dry with paper towels.
2. Sauté the eggplant
   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and cook, stirring occasionally, until golden brown on all sides, about 8-10 minutes. Transfer to a plate lined with paper towels.
3. Cook the aromatics
   In the same skillet, add the remaining olive oil. Add the diced onion, celery, and bell pepper. Cook over medium heat until softened but not browned, about 5-7 minutes.
4. Add the tomatoes and seasonings
   Add the crushed tomatoes to the skillet with the vegetables. Stir in the capers, olives, and pine nuts. Season with salt and black pepper to taste. Cook for 5 minutes, stirring occasionally.
5. Create the sweet and sour flavor
   In a small bowl, mix the white wine vinegar and sugar until the sugar dissolves. Pour this mixture into the skillet and stir well to combine. Bring to a simmer.
6. Combine and simmer
   Return the cooked eggplant to the skillet and stir gently to combine all ingredients. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the flavors are well melded and the sauce has thickened slightly.
7. Cool and serve
   Remove from heat and stir in the fresh basil. Allow the caponata to cool to room temperature – the flavors will develop as it cools. Serve as an appetizer with crusty bread or as a side dish, drizzled with a little extra virgin olive oil.