Sicilian Caponata with Capers

Sicilian Caponata with Capers

Ingredients:

Ingredients:

Heat ½ tablespoon of olive oil in a big pan. Cook the onions until golden with a pinch of salt.

Heat ½ tablespoon of olive oil in a big pan. Cook the onions until golden with a pinch of salt.

Toss in cubed eggplant, season, and drizzle with 1 ½ tablespoons of olive oil. Cook on medium-high, stirring occasionally.

Toss in cubed eggplant, season, and drizzle with 1 ½ tablespoons of olive oil. Cook on medium-high, stirring occasionally.

After the eggplant softens, add diced bell pepper and celery. Cook for 5 minutes.

After the eggplant softens, add diced bell pepper and celery. Cook for 5 minutes.

Stir in drained capers and sweet chili sauce, cooking until the veggies are tender. Enjoy!

Stir in drained capers and sweet chili sauce, cooking until the veggies are tender. Enjoy!

Best served cold with focaccia or toast.

Best served cold with focaccia or toast.