This caponata freezes well. Transfer the cooled caponata to a freezer-safe container and freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
2 celery stalks, diced
1 small eggplant (¾ pound), peeled and diced
¹/³ cup water
1 large tomato, chopped
2 tablespoons golden raisins
1 tablespoon capers, drained
¾ teaspoon salt
¼ teaspoon black pepper
8 pitted green olives, sliced
4 large fresh basil leaves, thinly sliced

Directions:

Heat oil in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add celery and cook, stirring, until softened, about 4 minutes.

Add eggplant and water to skillet; cook, covered, 5 minutes. Stir in tomato, raisins, capers, salt, and pepper; cook, covered, stirring occasionally, 10 minutes. Uncover and cook until eggplant is softened, about 4 minutes longer.

Remove skillet from heat and stir in olives and basil. Let cool to room temperature. Serve at once or refrigerate in covered container up to 3 days.