Part 4/7:
While the eggplants roast, turn to other ingredients. Slice an onion and chop the celery and bell pepper. In a non-stick pan, drizzle some of the higher-quality olive oil and gently sauté these ingredients over medium heat. A touch of salt will help release their natural moisture, contributing to the dish's overall flavor profile.
Adding herbs such as parsley and basil—whether from the garden or store—imparts freshness to the caponata, reinforcing its summer character.
Crating the Flavorful Sauce
Once the vegetables soften, introduce the tomato paste to the pan, stirring until well combined. This forms the base of the caponata's sweet and sour sauce. Pour in the red wine vinegar, add sugar and rinsed capers, and stir well while allowing the sugar to dissolve.