Summer Bounty Eggplant Caponata

Packed with the deep, rich flavors of eggplant, vibrant tomatoes, bell peppers, and the unmistakable aroma of fresh basil, this dish is a celebration of summer’s peak bounty.

Serves: 2

ingredients

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1 large eggplant (1½ lbs), roasted
2 Tbsp olive oil
1 medium onion, chopped
2 stalks celery, diced
3 large garlic cloves, minced
2 red bell peppers, diced
1 pound ripe tomatoes, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes
3 Tbsp capers, rinsed and drained
3 Tbsp coarsely chopped pitted green olives
2 Tbsp sugar
3 Tbsp sherry vinegar
Salt and freshly ground pepper to taste
Basil for garnish

instructions

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Step 1

Roast the eggplant, let it cool, then chop coarsely.

Step 2

Heat 1 tbsp oil in a large skillet over medium heat. Add onion and celery, cooking until softened (5 mins). Stir in garlic for 1 minute until fragrant, then add peppers and ½ tsp salt. Cook for 8 minutes until tender.

Step 3

Add 1 tbsp oil and eggplant, stir for 5 minutes until veggies are tender. Season to taste.

Step 4

Add tomatoes, ½ tsp salt, and a pinch of sugar. Cook for 5-10 minutes, stirring often, until tomatoes soften. Add capers, olives, sugar, and vinegar.

Step 5

Cook on medium-low, stirring, for 20-30 minutes until the mixture thickens. Season with salt and pepper, let cool and serve at room temperature.