Chunky Eggplant Caponata

I was recently at a restaurant with friends and they served a "chunky" Caponata with Burrata on the plate. I have to say, it was quite good! Here is my original recipe, edited. I think you will love it!

• 5 tablespoons olive oil
• 3 long thin eggplants, unpeeled, cut into large cubes
• 1 medium onion, sliced
•  4 large garlic cloves, chopped
• 1 14 oz.  can fire-roasted diced tomatoes
• 4 tablespoons drained baby capers
• 1/3 cup chopped fresh basil
• 1/2 squeezed lemon
• 2 tablespoons balsamic vinegar
• Extra olive oil to finish it off
• salt and pepper to taste
• 10 coarsely chopped pitted green olives
• 10 coarsely chopped pitted black olives
• 1 red vinegar pepper diced
• 1/4 cup pignoli nuts (optional)
• 2 stalks celery, sliced (optional)

Heat oil in a heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft, about 15 minutes. Add diced tomatoes reserving the juice, then drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt, pepper, lemon, and vinegar. Mix in fresh basil. At this point, you can add the optional chopped olives and red pepper. Add some of the reserved tomato juice if needed. Transfer caponata to a serving bowl. Serve warm, at room temperature, or cold. (Caponata can be made ahead of time and canned/jarred. It's delicious with Burrata (a fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, kind of like ricotta.)

Note: Drizzle some fresh good olive oil on it before you serve it!