My Grandmother's Caponata Recipe

Ingredients

• 1 large eggplant (about 1 lb / 450 g), cut into 1-inch cubes
• 2 tablespoons olive oil (30 mL)
• 1 medium onion, finely chopped
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 can (14 oz / 400 g) diced tomatoes, drained
• 1/2 cup green olives, pitted and chopped (75 g)
• 1/4 cup capers, rinsed and drained (60 g)
• 2 tablespoons red wine vinegar (30 mL)
• 1 tablespoon sugar (15 g)
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)