Tomato and Eggplant Caponata Recipe

Heat 1 tablespoon of olive oil in a medium heavy-bottomed saucepan over medium heat. Once the oil is shimmering, add the chopped onion, celery, and minced garlic. Sauté for 5 to 10 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.

Stir in the diced tomatoes, jalapeños, ground cumin, curry powder, and cayenne. Let this mixture simmer for a few minutes, stirring often, until the tomatoes start to break down and release their juices.

Next, add the balsamic vinegar, capers, kalamata olives, and brown sugar (if you're using it). Continue to simmer for another 5 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.