Lisa’s Caponata

I saw Anthony Bourdain eating this in Rome and it looked great. I took a few recipes
and put them together to get this. The flavor is sweet and tangy sour. Hope you enjoy!

Caponata

Makes 6 to 8 appetizer servings
Serve on crusty bread slices

5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
Toasted pine nuts
Green olives rolled in flour and fried in olive oil
Anchovies (optional)

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves.
sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice,
then red wine vinegar and drained capers. Cover and simmer until eggplant and onion
are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with
salt and pepper. Mix in fresh basil green olives and anchovies. Transfer caponata to
serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold.
(Caponata can be made 2 days ahead. Cover and chill.)