Sautéed Eggplant Carbonata

Name: Sautéed Eggplant Carbonata
Ingredients: 1 large eggplant (about 2 lb.), cut in ½-inch dice (about 6 cups); kosher salt; freshly ground black pepper; ½ cup Colavita Extra Virgin Olive Oil; 1 large Spanish onion (about ¾ lb.), finely diced (about 2 cups); 1 red bell pepper (about 1/2 lb) finely diced (about 1 cup); 3 celery ribs, cut in 1/2 inch dice; 1 tbsp tomato paste; 2 tbsp granulated sugar; 2 garlic cloves, minced (about 2 tsp); ½ cup golden raisins; 3 tbsp Colavita Cabernet Wine Vinegar; 2 tbsp Colavita Capers, drained and chopped; ½ cup chopped fresh flat-leaf parsley

colavitarecipes.com

The vegetables in this sweet-and-sour sautéed eggplant caponata are cooked together until soft and tender, so their flavors meld and intensify.

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