Gluten-Free JOC Soups and Stews - Sicilian Caponata

Ingredients:

1 large eggplant, diced
1 can (14.5 oz) gluten-free diced tomatoes
1/2 cup gluten-free green olives, sliced
1/4 cup gluten-free capers
1/4 cup gluten-free red wine vinegar
2 tablespoons gluten-free olive oil
1 celery stalk, diced
1 small red onion, finely chopped
Salt and pepper to taste

Steps:

Heat olive oil in a large pan over medium heat.
Add diced eggplant and cook until softened and golden.
Stir in diced celery and chopped red onion, sauté until vegetables are tender.
Pour in gluten-free diced tomatoes, green olives, and capers.
Add red wine vinegar and stir well.
Simmer for 15-20 minutes until flavors meld and sauce thickens.
Season with salt and pepper to taste.
Allow Caponata to cool before serving.
Serve as a side dish, appetizer, or on crusty gluten-free bread. Enjoy your gluten-free Sicilian Caponata!