Caponata [0000133]

Ingredients:

1 large eggplant, diced
1 cup gluten-free cherry tomatoes, halved
1/2 cup gluten-free green olives, pitted and sliced
1/4 cup gluten-free capers, drained
1 celery stalk, diced
1/2 cup gluten-free red onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) gluten-free diced tomatoes
3 tablespoons gluten-free red wine vinegar
2 tablespoons gluten-free sugar
1/4 cup gluten-free olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Steps:

Sprinkle diced eggplant with salt and let it sit in a colander for 30 minutes. Rinse and pat dry.
In a large skillet, heat olive oil over medium heat. Add diced eggplant and cook until browned and softened.
Add chopped red onion and celery, sautéing until vegetables are tender.
Stir in minced garlic, sliced olives, capers, and halved cherry tomatoes. Cook for an additional 3-4 minutes.
Pour in diced tomatoes, red wine vinegar, sugar, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
Adjust seasoning to taste and let the caponata cool to room temperature.
Garnish with fresh basil leaves before serving.
Serve as a flavorful gluten-free appetizer or side dish.

Enjoy your gluten-free Caponata!