Ingredients

• 1/2 cup olive oil
• 1 medium eggplant, peeled and diced
• Salt as required
• 2 tsp - freshly ground black pepper
• 1 cup onions
• 2 cups fresh tomatoes, diced
• 10 kalamata olives, pitted and halved
• 1/4 cup raisins, soaked, drained
• 1 cup red bell peppers
• 1/4 cup pine nuts
• Fresh basil leaves
• 1 tsp minced garlic
• 1 tsp - minced ginger

How to Make Caponata

• In a pan, heat 4 tbsp olive oil, add the eggplant, and saute until soft and brown for about 10 mins
• Remove and place in a bowl.
• In the same pan, heat the remaining oil, and cook the onion and peppers.
• Saute until soft, about 4 minutes.
• Add the garlic, ginger, tomato, cooked eggplant, sugar, salt and pepper.
• Bring to a boil, reduce heat, and simmer for 10 mins.
• Stir in the olives, pine nuts, raisins and basil.
• Simmer until all vegetables are tender.