Eggplant Caponata Italian Style
This recipe provides a sweet and tangy balance, resulting in a deeply comforting dish.
Equipment
- Large Skillet
Ingredients
- 1 large eggplant diced
- 2 tbsp olive oil
- 1/2 cup onion chopped
- 2 cloves garlic
- 1/2 cup tomatoes
- 1/4 cup olives
- 2 tbsp capers
- 2 tbsp vinegar
- 1 tbsp sugar
- to taste salt
Instructions
- Sauté the diced eggplant in olive oil until it becomes soft.
- Add the chopped onion and garlic. Cook these ingredients until they become fragrant.
- Stir in the tomatoes, olives, capers, vinegar, and sugar.
- Simmer the mixture for 15 minutes until it thickens.
- Serve the caponata warm or chilled.
Notes
By Grace Williams, contributor at Recipes by Betty.