Suzanne's Caponata

1. 1

   Cut eggplant into approximately 1/2 (1.5 cm) inch cubes and saute in a large skillet with half the olive oil until brown.

2. 2

   Remove from skillet.

3. 3

   Dice onions and saute in remaining half of the olive oil until soft and translucent.

4. 4

   Add tomatoes and cook on low heat for 15 minutes.

5. 5

   In a small, dry pan carefully toast pine nuts.

6. 6

   Shake frequently to prevent burning.

7. 7

   Remove from pan when they start to brown.

8. 8

   In the small pan, combine vinegar, sugar, salt, and pepper and bring to a boil.

9. 9

   Add the contents of the small pan, the eggplant, pine nuts, chopped olives, and capers to the skillet.

10. 10

    Cover and simmer on low for twenty minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.