eggplant caponata

Here's a recipe for Eggplant Caponata:

Ingredients:

- 2 medium eggplants (brinjals), diced

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 2 stalks celery, finely chopped

- 1 red bell pepper, diced

- 1 can (14 oz) diced tomatoes, drained

- 1/4 cup red wine vinegar

- 2 tablespoons capers, drained

- 1/4 cup green olives, pitted and chopped

- 2 tablespoons tomato paste

- 2 tablespoons sugar

- 1/4 cup chopped fresh parsley

- 2 tablespoons pine nuts (optional)

- Salt and pepper to taste

- Olive oil for cooking

Instructions:

1. Heat olive oil in a large pan or skillet over medium heat. Add chopped onion, minced garlic, and diced celery. Sauté until the vegetables are softened, about 5 minutes.

2. Add diced eggplant and diced red bell pepper to the pan. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

3. Stir in drained diced tomatoes, red wine vinegar, capers, chopped green olives, tomato paste, and sugar. Mix well to combine.

4. Reduce the heat to low and let the caponata simmer gently for about 15-20 minutes, stirring occasionally, until the flavors meld together and the mixture thickens slightly.

5. Taste and adjust seasoning with salt and pepper if needed.

6. If using, toast the pine nuts in a dry skillet over medium heat until golden brown, about 2-3 minutes.

7. Once the caponata is done cooking, remove the pan from heat and stir in chopped fresh parsley and toasted pine nuts.

8. Transfer the Eggplant Caponata to a serving dish and let it cool slightly before serving.

Eggplant Caponata can be served warm or at room temperature. It's delicious on toasted bread or crostini as an appetizer, or served as a side dish with grilled meats or fish. Enjoy your flavorful and versatile dish!