Sicilian Caponata
This eggplant/aubergine based dish has different varieties throughout Italy, most popular in the regions of Sicily, Naples, and Genoa. This recipe is for the vegan-friendly Sicilian Caponata. It can be served as an appetizer on top of bread, on pasta, or as a main dish. Serves 3-4 What you need: 4 tbsp olive oil 2 eggplants/aubergines, chopped 1 large onion, diced 1 green bell pepper, deseeded and diced 6-8 plum tomatoes, diced 1 carrot, diced (optional) 2 tsp fresh basil or 1 tsp dried basil 1/2 cup green olives, chopped 1-2 tbsp capers 1 tsp dried oregano 1 tsp salt 1 tsp sugar raisins (optional) In a large pan, heat the olive oil. Add everything to the pot and simmer on medium heat for about an hour. Serve!