Here's What You'll Need
1
olive oil, eggplant, red bell pepper, tomato, red onion, garlic, golden raisins, capers, tomato paste, sugar, pine nuts, basil, mint, balsamic vinegar, salt, pepper
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2
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.
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3
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.
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4
Finish the eggplant caponata recipe with basil, mint, pine nuts, and aged balsamic vinegar. Stir well, taste, then adjust seasoning as needed.
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5
Transfer eggplant to a serving dish, if serving immediately. Otherwise, allow to cool, then serve. Garnish with basil, balsamic vinegar, and flaky sea salt.
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