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.
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
In a large pan, heat the olive oil. Add everything to the pot and simmer on medium heat for about an hour. Serve!