Caponata

Ingredients

• 1/2 c. pine nuts
• 1/2 c. olive oil
• 1 to 1 1/2 lb. eggplant, peeled and cut into 1-inch cubes
• 2 large green peppers, cut in 1-inch pieces
• 2 large onions, diced
• 2 cloves garlic, minced (optional)
• 1 (28 oz.) can solid packed tomatoes, undrained
• 1/3 c. red wine vinegar
• 2 Tbsp. sugar
• 2 Tbsp. capers
• 2 Tbsp. tomato paste
• 2 tsp. salt
• 1/2 c. chopped parsley
• 1/2 c. pimento stuffed green olives, rinsed and sliced
• 1/2 tsp. freshly ground pepper
• 2 tsp. basil, dried and crumbled
• 4 stalks celery (optional)