Homemade Sicilian Caponata Eggplant Sauce

Begin by salting the eggplant pieces and allow them to sit in a colander in the sink for about 20 minutes. I call this my secret weapon to take out the bitterness, ensuring mild and creamy eggplants. Rinse and pat dry before cooking.

In a large saucepan, heat the olive oil over medium heat. Remember, authentic flavors aerate better in olive oil with controlled, medium heat. Add the eggplant and sauté until it's tender and golden about 10 minutes. You want to stir regularly but gently, as eggplant absorbs oil fast and may become mushy if overmixed.

Add the onions and red pepper to the pan. I always add onions first and let them soften slightly before the bell pepper follows. Cook for five minutes before adding garlic.

Proceed by adding in the tomatoes, olives, capers, vinegar, and sugar. This combination is where the magic happens! The vinegar and sugar create that wonderful, unique sweet and sour taste that Caponata is known for.

Let the sauce simmer for about 10 minutes, allowing for all those delicious flavors to blend together perfectly. Be careful not to let it boil, as this may cause the vinegar to become overpowering and tart.

Finish off with some adjustments of salt and pepper to taste and a generous sprinkle of torn fresh basil leaves. Then, let it cool down a bit before serving, as it's best served at room temperature or even chilled.