Sicilian Caponata is a sweet and sour dish made with eggplants, olives, peppers and more is surprisingly hearty for being vegan.INGREDIENTS:Olive oil1 eggplant, cut into cubes1 onion, chopped1 red bell pepper, chopped2 celery stalks, chopped1 Tbsp capers½ cup Castelvetrano olives, sliced3 garlic cloves, mincedPinch of pepper1–2 Tbsp red wine vinegar1 Tbsp balsamic vinegarZest of ½ lemon2 Tbsp tomato paste½ cup sugar1 can diced tomatoesSliced baguette, to serveSTEPS:1.) Add olive oil to a sauté pan over medium heat. Once oil starts to shimmer, add eggplant cubes. Cook, while stirring, until eggplant begins to brown. Remove from pan and reserve.2.) In the same pan, add the onions, red bell peppers and celery. Stir to combine. Cook until the veggies begin to soften, then add the capers, olives, garlic and pepper.3.) Add red wine vinegar and balsamic vinegar and stir to combine. 4.)Add lemon zest and tomato paste, and stir to combine.5.) Sprinkle sugar over top and add canned tomatoes. Return eggplant to pan, and stir altogether. Simmer over medium-low heat until thick and slightly reduced.6.) Serve warm or cold with sliced baguette.For more amazing recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade