Italian Caponata with Toasted Pine Nuts

Ingredients

• 1 large eggplant diced
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1 cup canned tomatoes crushed
• 1/2 cup green olives sliced
• 2 tablespoons capers drained
• 2 tablespoons red wine vinegar
• 1/4 cup pine nuts toasted
• 1/4 cup fresh basil chopped
• to taste salt
• to taste black pepper ground

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. 2 Add the diced eggplant to the skillet and sauté until golden and tender, about 8-10 minutes. Remove and set aside.
3. 3 In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes.
4. 4 Add the minced garlic to the onions and cook for another minute until fragrant.
5. 5 Stir in the crushed tomatoes, sliced olives, and capers. Cook for 5 minutes, allowing the flavors to meld.
6. 6 Return the cooked eggplant to the skillet and mix well with the tomato mixture.
7. 7 Pour in the red wine vinegar and season with salt and black pepper to taste. Simmer for 15 minutes.
8. 8 Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden, about 2-3 minutes.
9. 9 Remove the caponata from the heat and stir in the chopped fresh basil.
10. 10 Serve the caponata warm or at room temperature, garnished with toasted pine nuts.