Classic Caponata

Name: Classic Caponata
Yield: 4 servings
Ingredients: 1 5 tablespoons olive oil; 1 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes; 1 1 medium onion, cubed; 1 4 large garlic cloves, chopped; 1 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice; 1 3 tablespoons red wine vinegar; 1 2 tablespoons drained capers; 1 1/3 cup chopped fresh basil; 1 Toasted pine nuts

From the kitchen of Carly

Silky eggplant breaks down into sweet, vinegary depths with tomato, capers, and garlic. This Sicilian staple works warm, room temperature, or cold, scattered with toasted pine nuts and fresh basil. Make it ahead; the flavors only deepen.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

15 tablespoons olive oil
11 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
11 medium onion, cubed
14 large garlic cloves, chopped
11 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
13 tablespoons red wine vinegar
12 tablespoons drained capers
11/3 cup chopped fresh basil
1Toasted pine nuts

Instructions

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.)