Sicilian Caponata

Steps

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1. 1
   Prepare the eggplant by removing the stem and cutting it into cubes.
   ▶ ≈0:07
2. 2
   Prepare the plum tomatoes by removing the seeds and excess water, then cut into cubes.
   ▶ ≈0:30
3. 3
   Heat olive oil in a pan and fry the eggplant cubes until tender, about 4 minutes, then remove and set aside.
   ▶ ≈0:46
4. 4
   Add more olive oil to the same pan and sauté the garlic and onion until fragrant.
   ▶ ≈1:26
5. 5
   Add the hot pepper, olives, and capers (ensuring the capers are well rinsed), season with salt, 1 teaspoon of sugar, and vinegar.
   ▶ ≈1:48
6. 6
   Add the prepared tomato cubes, reduce the heat to low, and season with sea salt and black pepper.
   ▶ ≈2:04
7. 7
   Return the fried eggplant to the pan, stir well, reduce heat to low, and simmer for about 10 minutes.
   ▶ ≈2:20
8. 8
   Meanwhile, slice the bread and toast it until golden.
   ▶ ≈2:38
9. 9
   Add fresh basil leaves to the caponata and continue cooking for about 10 more minutes, stirring occasionally until done.
   ▶ ≈2:45
10. 10
    Taste the caponata and serve on the toasted bread.
    ▶ ≈2:54