𝑪𝒂𝒑𝒐𝒏𝒂𝒕𝒂 Meal

 

𝑪𝒂𝒑𝒐𝒏𝒂𝒕𝒂 

👉 INGREDIENTS: 

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

👉 DIRECTIONS:

• Heat oil in a 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 a serving bowl. Sprinkle with toasted pine nuts. 

Bonne Appétit 🥰