Caponata

Ingredients

• 1 c. olive oil
• 1 to 1 1/2 lb. eggplant, peeled and cubed in 1-inch pieces
• 2 large green peppers (in 1-inch pieces)
• 2 large onions, diced
• 2 cloves garlic, minced
• 1 (28 oz.) can tomatoes and juice
• 2 Tbsp. sugar
• 2 Tbsp. capers
• 1 Tbsp. tomato paste
• 1/3 c. red wine vinegar
• 2 tsp. salt
• 1/2 c. chopped fresh parsley
• 1/2 c. pimento stuffed green olives (thick sliced)
• 1/2 tsp. fresh ground pepper
• 2 tsp. dried basil
• 1/2 c. pine nuts, sauteed in olive oil