Savory Italian Caponata with Sicilian Eggplant

Ingredients

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

Method

1. 01
   Heat olive oil in a large skillet over medium heat.
2. 02
   Add diced eggplant and cook until soft and golden, about 10 minutes.
3. 03
   Add chopped onion to the skillet and sauté until translucent.
4. 04
   Stir in chopped tomatoes, olives, capers, red wine vinegar, and sugar.
5. 05
   Season with salt and freshly ground black pepper, mixing well.
6. 06
   Lower the heat and simmer, stirring occasionally, for 25 minutes.
7. 07
   Remove from heat and stir in toasted pine nuts and chopped basil.
8. 08
   Allow the caponata to cool to room temperature before serving.