Classic Caponata

1. 1

   Heat oil in heavy large pot over medium heat.

2. 2

   Add eggplant, onion, and garlic cloves.

3. 3

   saute until eggplant is soft and brown, about 15 minutes.

4. 4

   Add diced tomatoes with juice, then red wine vinegar and drained capers.

5. 5

   Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.

6. 6

   Season caponata to taste with salt and pepper.

7. 7

   Mix in fresh basil.

8. 8

   Transfer caponata to serving bowl.

9. 9

   Sprinkle with toasted pine nuts.

10. 10

    Serve warm, at room temperature, or cold.

11. 11

    (Caponata can be made 2 days ahead.

12. 12

    Cover and chill.)

No additional tips available.