How to make caponata

Cube Eggplant, Slice Celery, Mince Garlic, Drain Capers, Drain/Slice Green Olives, Dice Onion

Step 2: Heat olive oil in pan. Add eggplant and cook until golden brown. Remove and set aside (preferably on a drying rack). Step 3: In same pan add celery and onion. Cook until fragrant.

Step 4: Combine green olives, garlic and capers with the celery and onions and cook for 5 minutes. Step 5: Add balsamic and red wine vinegar to taste.

Step 6: Add eggplant back into pan with all ingredients. Step 7: Add crushed tomatoes. Season with salt, pepper, oregano, and sugar. Lower heat and simmer for 8-10 minutes.