Savory Italian Caponata with Sicilian Eggplant

Ingredients

• 1 large Sicilian eggplant diced
• 2 tablespoons olive oil
• 1 cup tomatoes chopped
• 1/2 cup green olives sliced
• 1/4 cup capers rinsed
• 1 small onion finely chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon black pepper freshly ground
• 1/4 teaspoon salt
• 2 tablespoons pine nuts toasted
• 2 tablespoons fresh basil chopped

Instructions

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced eggplant and cook until soft and golden, about 10 minutes.
3. 3 Add chopped onion to the skillet and sauté until translucent.
4. 4 Stir in chopped tomatoes, olives, capers, red wine vinegar, and sugar.
5. 5 Season with salt and freshly ground black pepper, mixing well.
6. 6 Lower the heat and simmer, stirring occasionally, for 25 minutes.
7. 7 Remove from heat and stir in toasted pine nuts and chopped basil.
8. 8 Allow the caponata to cool to room temperature before serving.