Classic Caponata

By á-170456

Ingredients

• 5 tablespoons olive oil
• 1 eggplant - (abt 1 1/2 lbs) unpeeled, and cut into 1/2" cubes
• 1 medium onion cubed
• 4 large garlic cloves chopped
• 1 can diced tomatoes with Italian seasonings in
• juice - (14 1/2 oz)
• 3 tablespoons red wine vinegar
• 2 tablespoons drained capers
• 1/3 cup chopped fresh basil
• Toasted pine nuts

Preparation

Step 1

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.

Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

This recipe yields 6 to 8 appetizer servings.

Fresh basil brightens up this traditional eggplant spread. Serve it on baguette slices or crackers.