Italian Eggplant Caponata

Step 1

Chop the eggplant into 1-inch cubes by first cutting it in half lengthwise, then slicing each half into 1-inch-thick planks, then cutting crosswise into cubes so no piece is larger than a dice.

Step 2

Place a 12-inch skillet over medium-high heat and pour in the olive oil, tilting the pan to coat the bottom evenly.

Step 3

Wait for the oil to shimmer and slide quickly when you tilt the pan, about 90 seconds, then add all the eggplant cubes in a single layer.

Step 4

Let the eggplant sit undisturbed for 2 minutes, allowing the bottom to turn golden, then stir and cook for 3 more minutes until the pieces are light golden on multiple sides.

Step 5

Pour in the canned tomatoes, including all liquid in the can, and stir with a wooden spoon to combine, scraping the bottom of the pan.

Step 6

Reduce the heat to medium-low and simmer, stirring once every minute, until the eggplant is completely tender when pierced with a fork and the sauce has thickened, about 10 minutes.

Step 7

Remove the skillet from the heat and stir in the red wine vinegar, then add the salt and black pepper, tasting and adjusting if needed.

Step 8

Transfer the caponata to a serving bowl or platter and let it cool to room temperature for 5 minutes before serving, or serve warm if preferred.