Caponata

Directions

1. 1
   In a small bowl, combine vinegar and brown sugar.
2. 2
   Stir until sugar dissolves.
3. 3
   Set aside.
4. 4
   In a skillet, heat 2 tbsp (25 mL) of the oil over mediumhigh heat for 30 seconds.
5. 5
   Add eggplant, in batches, and cook, stirring and tossing, until it begins to brown, about 3 minutes per batch.
6. 6
   Transfer to slow cooker stoneware.
7. 7
   In same skillet over medium heat, adding more oil if necessary, cook onion and celery, stirring, until softened, about 5 minutes.
8. 8
   Add garlic, oregano and peppercorns and cook, stirring, for 1 minute.
9. 9
   Add tomatoes, with juice, and balsamic mixture and bring to a boil.
10. 10
    Boil for 1 minute to reduce liquid.
11. 11
    Transfer to stoneware and stir thoroughly.
12. 12
    Cover and cook on Low for 7 to 8 hours or on High for 4 hours, until eggplant is tender.
13. 13
    Stir in olives and capers.
14. 14
    Transfer to a serving bowl.
15. 15
    Cover and refrigerate for 2 hours or overnight.
16. 16
    Garnish with pine nuts and basil, if using.