All the flavors of Sicily here in this classic Sicilian side dish! Enjoy on it’s own as a side dish, or serve with pasta, potatoes, or have it on a sandwich.
Slice the celery, eggplant, garlic and tomatoes and set aside. In a large saute pan on medium heat, add the olive oil. Then add the celery and cook for a few minutes until it starts to soften. Add in the eggplant and cover with lid to let the steam soften the eggplant. Add the garlic and stir everything together. Add in the tomatoes, capers and olives, and white balsamic vinegar. Set pan on low heat, and put the lid back on the pan for a few minutes to blend the flavors and thicken the mixture. This should simmer about 20 minutes. Add more salt to taste if needed. Garnish with basil leaves. Serve at room temperature.