Eggplant Caponata is an easy to make Italian dish that's packed with chunks of eggplant, tomatoes, onion and pepper plus capers and basil. It can be enjoyed as a dip, with bruschetta, a side dish, or a sauce served with grilled meat or fish. Leftovers will last for 4 days in the fridge.
In a large frying pan on medium heat cook the diced onions and garlic for 2-3 minutes. While that's cooking, cut the eggplant into approx 1/2 inch sized cubes and add to the frying pan. Season with salt.
Cook the eggplant for approximately 5 minutes until they become tender. If the eggplant starts to look dry drizzle more olive oil over top
Add the chopped tomatoes, bell pepper and vinegar to the pan and let the mixture simmer for approximately 15-20 minutes until the tomatoes and peppers have become soft
Add in the chopped basil and capers and serve. Enjoy!