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Sicilian Caponata | The Clever Carrot

Ingredients

• 1/2 cup olive oil, plus more as needed
• 1 medium eggplant (about 1 1/4 lbs), cut into 1-inch chunks
• 3 medium celery stalks, cut into 1/2-inch chunks
• 1 small onion, cut into 1/2-inch chunks
• 1/2 cup green olives, pitted and coarsely chopped
• 2 tbsp. capers, rinsed and drained 
• 3/4–1 cup quality tomato sauce (if using jarred, I like Rao’s)
• 2–3 tbsp. red wine vinegar
• 1/2 tbsp. granulated sugar
• Large handful or fresh green herbs, such as parsley or basil, roughly chopped
• Good sourdough bread or focaccia, to serve

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