Caponata with Black Cherry Dark Balsamic Vinegar

Ingredients:

1. 2 large eggplants, peeled, chopped into 1/2” inch cubes
2. 3 tablespoons From Olives & Grapes Black Cherry Dark Balsamic Vinegar
3. 2 tablespoons capers
4. 2 tablespoons any from Olives & Grapes 100% pure Extra Virgin Olive Oil
5. 1 medium yellow onion, chopped
6. 1 teaspoon sea salt
7. 1 tablespoon tomato paste
8. 3 garlic cloves, chopped
9. 1 can of diced tomatoes
10. 2 teaspoons cane sugar
11. 1/2 cup of water or vegetable broth

Directions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic, then cook until it softens.
3. Add the eggplants, tomato paste, garlic, canned tomatoes and sugar. Cook for about 8 minutes.
4. Add water or vegetable broth and black cherry dark balsamic then cook until the caponata has cooked down and become saucy.
5. Allow the Caponata to cool to room temperature.
6. Serve on bread (preferably sourdough bread) or pasta.