Caponata

Ingredients

1 stalk of celery, chopped
1 medium eggplant cut into 1” pieces
1 pint of cherry tomatoes cut in half or about 6 small tomatoes, cut into uniform pieces
1/4 cup olive oil
3 cloves garlic, thinly sliced
salt to taste
2 tablespoons capers
1/4 cup white balsamic vinegar
1 sprig of fresh oregano torn into small pieces
1/2 cup pitted olives, sliced in half (I used Sicilian Castelvetrano olives and cut around the pit)
basil leaves for garnish

Directions

Slice the celery, eggplant, garlic and tomatoes and set aside. In a large saute pan on medium heat, add the olive oil. Then add the celery and cook for a few minutes until it starts to soften. Add in the eggplant and cover with lid to let the steam soften the eggplant. Add the garlic and stir everything together. Add in the tomatoes, capers and olives, and white balsamic vinegar. Set pan on low heat, and put the lid back on the pan for a few minutes to blend the flavors and thicken the mixture. This should simmer about 20 minutes. Add more salt to taste if needed. Garnish with basil leaves. Serve at room temperature.

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