Sicilian Eggplant Caponata.

Ingredients

For 4 servings · Check off as you go

• 600 g eggplant, cut into 2 cm cubes
• 1 onion, chopped
• 2 celery stalks, sliced
• 300 g canned chopped tomatoes
• 80 g pitted green olives
• 2 tbsp capers, rinsed
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 basil leaves

0 of 12 ingredients ready