Here's What You'll Need
olive oil, eggplant, red bell pepper, tomato, red onion, garlic, golden raisins, capers, tomato paste, sugar, pine nuts, basil, mint, balsamic vinegar, salt, pepper
Heat olive oil in a skillet. When hot, add eggplant, red onion, and bell pepper. Cook, stirring occasionally, for 8-10 minutes, or until the eggplant has browned and the pepper has softened.
Add tomato, tomato paste, golden raisins, capers, garlic, and sugar. Season with salt and pepper, stir well. Reduce heat to a simmer, then cover the skillet and cook about 10 minutes.
Finish the eggplant caponata recipe with basil, mint, pine nuts, and aged balsamic vinegar. Stir well, taste, then adjust seasoning as needed.
Transfer eggplant to a serving dish, if serving immediately. Otherwise, allow to cool, then serve. Garnish with basil, balsamic vinegar, and flaky sea salt.