Recipe
1. Heat 3 inches of extra virgin olive oil in a large pan over medium-high heat. Fry the chopped eggplant until lightly browned on all sides, working in batches if needed. Set aside on a paper towel-lined bowl.
2. Toast the pine nuts in a frying pan until lightly browned. Set aside.
3. In a large saucepan over medium-high heat, drizzle some extra virgin olive oil. Sautee the onions until slightly soft and translucent (about 2-3 minutes). Add celery, minced garlic, capers, olives, and toasted pine nuts. Sautee for about 10 minutes, stirring occasionally until the celery is softened.
4. Add diced tomatoes and salt to the saucepan. Simmer over low heat for about 30 minutes, stirring occasionally. Add a little water if it starts to dry up.
5. While simmering, combine red wine vinegar, sugar, and tomato paste in a bowl. Stir together and set aside.
6. After 30 minutes, when vegetables are softened, add the prepared sauce to the saucepan. Raise the heat to medium and simmer for an additional 2-3 minutes. Taste and adjust salt as needed. Add red pepper flakes to taste.
7. Turn off the heat and add in the fried eggplant and torn fresh basil leaves. Gently stir to combine.
8. Transfer the caponata into a bowl and cover. Refrigerate for at least half an hour, up to overnight before serving. It is recommended to enjoy the caponata the next day for enhanced flavors. The caponata will keep for an extended time in the fridge.
Serve chilled and savor the delightful flavors of your homemade Eggplant Caponata.
