Caponata

Prepare the Eggplant: Heat a large skillet over medium heat and add the olive oil. Once hot, add the diced eggplant and sauté for 8-10 minutes, stirring occasionally, until the eggplant is tender and golden brown. If the eggplant absorbs too much oil, you can add a splash of water to keep it moist.

Sauté Vegetables: Add the chopped onion, celery, and bell pepper to the skillet. Cook for another 5-7 minutes until the vegetables are softened. Stir occasionally to ensure they cook evenly.

Add Garlic and Tomato: Add the minced garlic and cook for about 1 minute until fragrant. Stir in the chopped tomato and cook for 5 minutes, letting the tomato soften and break down into a sauce-like consistency.

Season: Stir in the red wine vinegar, olives, capers (if using), oregano, black pepper, and red pepper flakes (if using). Let the mixture simmer for another 5-10 minutes, allowing the flavors to meld together.

Adjust Flavor: If the caponata is too acidic, add a teaspoon of honey or maple syrup to balance the flavors. Taste and adjust the seasoning with more vinegar or salt if needed.

Finish: Once the mixture is well combined and heated through, remove it from the heat. Garnish with fresh basil leaves for a burst of fresh flavor.

Serve: Serve warm or at room temperature with a side of whole grains, such as quinoa or brown rice, or enjoy it on its own as a light and flavorful dish