Plant-Based Eggplant Caponata

Name: Plant-Based Eggplant Caponata
Ingredients: ½ cup Olive oil; 1 cup Chopped celery; 1 Medium onion, chopped; 13 Cloves garlic, minced; 1 Medium eggplant, unpeeled, 1/4 inch dice; 15 oz Can whole tomatoes partially drained; ¼ cup Sliced pitted olive, green or black; 1 dash Red wine vinegar; 2 tbsp Tomato paste; 2 tbsp Capers, chopped; 2 tbsp Fresh basil chopped or 2 tsp dried basil; 1 pinch Sugar; Salt, to taste; Black pepper, to taste

Ingredients

½ cup Olive oil

1 cup Chopped celery

1 Medium onion, chopped

13 Cloves garlic, minced

1 Medium eggplant, unpeeled, 1/4 inch dice

15 oz Can whole tomatoes partially drained

¼ cup Sliced pitted olive, green or black

1 dash Red wine vinegar

2 tbsp Tomato paste

2 tbsp Capers, chopped

2 tbsp Fresh basil chopped or 2 tsp dried basil

1 pinch Sugar

Salt, to taste

Black pepper, to taste

Directions

Preheat a large skillet or caste iron pan over high heat

Carefully drizzle in the oil (I like a generous amount to make it tasty) and immediately add the celery, onion, and garlic. Then add the eggplant. Saute for about 3 minutes, or until lightly browned

Reduce the heat to medium, and stir in the tomatoes, olives, vinegar, tomato paste, capers, basil, and sugar

Cover and simmer for 15 to 20 minutes, stirring occasionally, until the eggplant is very tender. Season to taste with salt and black pepper

Cool and serve at room temperature. Store and leftovers in an airtight container in the refrigerator for up to 3 days