AUBERGINE CAPONATA

Serves 4

Ingredients:

  • 2 medium eggplants, diced
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 can of diced tomatoes (about 400g)
  • 3 tablespoons Terramezzo Balsamic Vinegar 2 tablespoons honey
  • 1 tablespoon capers, drained 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 cup chopped fresh basil Salt and pepper to taste

Oil for frying Instructions:

Heat some oil ( about 2 tablespoons) in a large skillet and sauté the onion for about 5 minutes until it's soft and lightly browned.
Add the garlic and sauté for another minute.
Add the diced eggplants and fry, stirring occasionally, until they soften and start to brown slightly (about 10-12 minutes).

Add the canned diced tomatoes (with their juice), Terramezzo Balsamic Vinegar, honey, capers, dried oregano, and thyme. Season with salt and pepper to taste.
Cook everything over medium heat, stirring occasionally, for another 10-15 minutes until the sauce thickens.
Finally, add the chopped basil and mix well.
Serve the caponata warm or cold, as a snack or side dish.