Gluten-Free Italian Caponata Appetizers

Ingredients:

2 large eggplants, diced
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes, drained
1/4 cup green olives, pitted and chopped
2 tablespoons capers, drained
2 tablespoons red wine vinegar
Fresh basil leaves, for garnish
Salt and black pepper to taste

Instructions:

Place the diced eggplants in a colander, sprinkle with salt, and let them sit for about 30 minutes. This will help remove excess moisture and bitterness from the eggplants. After 30 minutes, rinse the eggplants thoroughly and pat them dry with paper towels.

In a large skillet, heat the extra-virgin olive oil over medium heat. Add the chopped onions and cook until they become soft and translucent, about 5 minutes.

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Add the diced eggplants to the skillet and cook, stirring occasionally, until they are soft and browned, about 10-15 minutes.

Stir in the drained diced tomatoes, chopped green olives, capers, and red wine vinegar. Cook for another 5-7 minutes, allowing the flavors to meld.

Season the Caponata with salt and black pepper to taste. Adjust the seasoning as needed.

Remove the Caponata from the heat and let it cool to room temperature.

Transfer the Caponata to a serving platter and garnish with fresh basil leaves.

Serve your gluten-free Caponata as an appetizer with gluten-free crackers or toasted gluten-free bread.

This gluten-free Caponata is a savory and tangy Sicilian dish that makes for a delightful appetizer, full of rich flavors and Mediterranean charm. Enjoy!