Sweet and Savory Eggplant Caponata
Covered non-stick sauté pan
Sealed container for storage (preferably glass)
fairy eggplants, cubed or 1 large eggplant, cubed
roma tomatoes, chopped
red bell pepper, chopped
red wine vinegar
garlic cloves, chopped fine
olives sliced (my faves are Kalamata or Castelvetrano)
capers (no brine)
chopped fresh basil
drizzle of pomegranate molasses or balsamic vinegar
In a non-stick pan, sauté the eggplant, tomatoes and peppers for a few minutes and then add the tomato paste, red wine vinegar, and garlic to the pan.
Allow to simmer covered for about 8-10 minutes until the vegetables start to break down. Stir periodically so it all cooks evenly. Then add raisins, olives and capers and cover again.
Continue simmering for about 5 minutes.
Remove from heat and add basil, then drizzle with optional pomegranate molasses or balsamic vinegar. Stir and serve.
Keep leftovers refrigerated in a sealed container for up to 5 days.
Depending upon how you use it, makes up to 4 servings.