Caponata

🔥 Prep

• Cut the 700g eggplant into 1‑inch cubes, toss with 1.5 tsp salt, and drain in a colander for 20 minutes; pat dry thoroughly with paper towels.
• Dice the 120g celery.
• Peel and dice the 1 pc yellow onion.
• Core and dice the 1 pc red bell pepper.
• Mince the 4 cloves garlic.
• Measure out 400g canned crushed tomato, 2 tbsp tomato paste, 3 tbsp capers, 80g green olives, 30g pine nuts, 30g golden raisins, 60ml red wine vinegar, 2 tbsp sugar, 120ml olive oil, 20g fresh basil (chopped), 0.5 tsp black pepper, and 80ml water.

🔥 Cook

• 1. Heat 60 ml olive oil in a large skillet over medium‑high heat and shallow‑fry the eggplant cubes in batches until golden and tender, about 8‑10 minutes; transfer to a plate.
• 2. In the same skillet, add remaining olive oil if needed, then sauté the diced celery, red bell pepper, and yellow onion over medium heat until softened, about 5 minutes.
• 3. Stir in the minced garlic and 2 tbsp tomato paste; cook for 1 minute until fragrant.
• 4. Add the 400g crushed tomatoes, 3 tbsp capers, 80g green olives, 30g golden raisins, and 30g toasted pine nuts; mix well.
• 5. Whisk together 60 ml red wine vinegar and 2 tbsp sugar, pour into the skillet, and simmer for 5 minutes.
• 6. Fold in the fried eggplant, chopped fresh basil, 0.5 tsp black pepper, and remaining 1.5 tsp salt (if needed); reduce heat to low and simmer gently for 10 minutes until the sauce is glossy and rich.
• 7. Remove from heat and let cool to room temperature before serving.

🔥 Serve

• Transfer the caponata to a serving bowl and drizzle with a little extra‑virgin olive oil if desired.
• Garnish with additional fresh basil leaves and a sprinkle of toasted pine nuts.
• Serve at room temperature alongside crusty sourdough bread, toasted baguette slices, or grilled polenta.
• Pair with a glass of chilled rosé or a light white wine such as Vermentino.