Ingredients:

  • 1 large eggplant (about 1 lb / 450 g), cut into 1-inch cubes
  • 2 tablespoons olive oil (30 mL)
  • 1 medium onion, finely chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz / 400 g) diced tomatoes, drained
  • 1/2 cup green olives, pitted and chopped (75 g)
  • 1/4 cup capers, rinsed and drained (60 g)
  • 2 tablespoons red wine vinegar (30 mL)
  • 1 tablespoon sugar (15 g)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Prepare the eggplant: Sprinkle cubes with salt and let sit for 10 minutes to draw out moisture.
  2. After 10 minutes, rinse and pat dry.
  3. Heat olive oil in a large skillet over medium heat.
  4. Sauté onion and celery until soft, about 5 minutes.
  5. Add garlic; stir until fragrant, about 1 minute.
  6. Add eggplant; cook until tender and slightly golden, stirring frequently, about 10 minutes.
  7. Stir in diced tomatoes, olives, capers, vinegar, and sugar.
  8. Simmer for 10-15 minutes until flavors meld and sauce thickens, stirring occasionally.
  9. Season with salt and pepper to taste; remove from heat.
  10. Let cool slightly; serve warm or at room temperature, garnished with basil if desired.