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10) Classic Caponata with Eggplant and Pine Nuts

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Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 medium-sized eggplants diced (approximately 1.5 lbs).
  • 1/3 cup olive oil
  • 1 medium onion chopped
  • 2 celery stalks sliced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1/3 cup red wine vinegar
  • 2 tbsp tomato paste
  • 2 tbsp sugar
  • 1/4 cup green olives chopped
  • 2 tbsp capers drained
  • 1/4 cup pine nuts toasted
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh basil

Method
 

  1. Place your eggplant in a colander and salt them for 20 minutes. Once the time is up, rinse and pat the eggplants dry.
  2. Heat 2 tbsp of oil in a large skillet over medium-high heat. Once the oil is heated, add half the eggplant to the skillet and cook until browned. Remove from the skillet and repeat this process with the other half of the eggplant.
  3. Pour in the rest of the oil, then sauté the onion and celery for about 5 minutes or until they are soft.
  4. Add the bell pepper and garlic and cook for 3 minutes.
  5. Put eggplant back into the pan. Then add the vinegar, tomato paste, sugar, olives, and capers. Stir occasionally and simmer for 15 minutes.
  6. Stir in basil and pine nuts. Season with salt and pepper.