Kapunata: A Burst of Mediterranean Flavors

Ingredients

• 1 large eggplant, cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 ripe tomatoes, chopped
• 1/2 cup green olives, pitted and sliced
• 1/4 cup capers, drained
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add eggplant and cook until softened and lightly browned, about 8-10 minutes.
3. Add onion and garlic, continue to cook until fragrant, about 3 minutes.
4. Stir in tomatoes, olives, and capers.
5. Pour in red wine vinegar and sugar, season with salt and pepper.
6. Bring to a simmer, reduce heat, and cook for 20-25 minutes, or until the sauce has thickened.
7. Garnish with fresh basil leaves before serving. Enjoy hot, cold, or at room temperature.