(Easy) One-Pot Light Eggplant Caponata

Easy One-Pot Light Eggplant Caponata

Ingredients
Serves 6

2  tablespoons olive oil

1 large onion, finely chopped

1 garlic clove, peeled

1 large eggplant, cubed

3 celery stalks, strings removed and cut into small bites

½ cup green olives, halved

¼ cup tomato paste

1 cup water

2 tablespoons capers

2 tablespoons sugar

2 tablespoons white vinegar

1 teaspoon salt

Ground black pepper to taste

A couple of basil leaves

Directions

Heat olive oil in a large skillet (the biggest you have) over medium-high heat. Add chopped onions and a garlic clove and sauté for 6 to 8 minutes, until the onions are translucent.
Add eggplant cubes and sauté for 10 to 12 minutes until they start to soften and turn golden at the edges.
Add the prepared celery (strings removed), olives, tomato paste, water, and capers. Reduce the heat to low, cover with a lid, and simmer for 10 to 12 minutes. Stir occasionally, and if it starts to look dry, add more water, a couple of tablespoons at a time.
Finally, add vinegar, sugar, salt, black pepper, and basil. Stir well, cover with the lid, and cook for a further 6 to 8 minutes or until all the flavors come together.
Remove from the heat, transfer to a bowl, and let it cool completely. Once the caponata has cooled completely, transfer it to an airtight container.
Store it in the refrigerator for up to 3 to 4 days. The flavors continue to develop over time, so it often tastes even better overnight. Take it out of the fridge about 1 hour before serving to allow the flavors to come to room temperature.
If you want to keep it for a longer period, you can freeze it in a sealed container for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm gently on the stovetop over low heat, adding a splash of water if necessary.