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 cup green olives, sliced
• 2 tablespoons capers, drained
• 2 tablespoons red wine vinegar
• 1 cup pine nuts, toasted
• 1 cup fresh basil, chopped
• to taste salt
• to taste black pepper, ground

Method

1. 01
   Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. 02
   Add the diced eggplant to the skillet and sauté until golden and tender, about 8-10 minutes. Remove and set aside.
3. 03
   In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes.
4. 04
   Add the minced garlic to the onions and cook for another minute until fragrant.
5. 05
   Stir in the crushed tomatoes, sliced olives, and capers. Cook for 5 minutes, allowing the flavors to meld.
6. 06
   Return the cooked eggplant to the skillet and mix well with the tomato mixture.
7. 07
   Pour in the red wine vinegar and season with salt and black pepper to taste. Simmer for 15 minutes.
8. 08
   Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden, about 2-3 minutes.
9. 09
   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.