Caponata – OvenSource

Ingredients

• Salt, to draw out the moisture from the eggplant
• 1/4 cup olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 bell pepper, any color, chopped
• 1 can (14 ounces) diced tomatoes, drained
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste