CAPONATA
5 Tbsp. olive oil
1 to 1-1/2 eggplant, unpeeled, cut into 1/2" cubes
1 medium onion
4 large cloves of garlic, chopped
1 can (15 oz) diced tomatoes
3 Tbsp. red wine vinegar
12 green olives, pitted and coarsely chopped
2 Tbsp. drained capers
⅓ c. fresh basil, chopped
1 Tbsp. flat leaf parsley, minced
pine nuts
Preparation
Toast pine nuts in the oven at 325°F until golden, 5-6 minutes. In large heavy pot, heat olive oil on medium heat. Add eggplant, onion and garlic. Sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, red wine vinegar, chopped olives and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally – about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil and then transfer caponata to a serving bowl. Sprinkle with toasted pine nuts and parsley. Can be served warm, at room temperature or cold. Can be covered and chilled up to two days before serving.
