Everyday Caponata

Name: Everyday Caponata
Ingredients: 1/4 cup olive oil; 1 celery stalk, chopped; 1 medium eggplant, cut into 1/2-inch cubes; 1 medium onion, chopped; 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces; 1 (14 1/2-ounce) can diced tomatoes with juices; 3 tablespoons raisins; 1/2 teaspoon dried oregano leaves; 1/4 cup red wine vinegar; 4 teaspoons sugar; 1 tablespoon drained capers; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; Fresh basil leaves, for garnish

14 ingredients

10 steps

Ingredients

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 medium onion, chopped
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 (14 1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Fresh basil leaves, for garnish

Directions

1

In a large, heavy skillet, heat the oil over a medium flame.
2

Add the celery and saute until crisp-tender, about 2 minutes.
3

Add the eggplant and saute until beginning to soften, about 2 minutes.
4

Add the onion and saute until translucent, about 3 minutes.
5

Add the red pepper and cook until crisp-tender, about 5 minutes.
6

Add the diced tomatoes with their juices, raisins, and oregano.
7

Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.
8

Stir in the vinegar, sugar, capers, and 1/2 teaspoon each of salt and pepper.
9

Season with more salt and pepper to taste.
10

Transfer the caponata to a bowl, garnish with the basil leaves, and serve.