Classic Caponata

Directions

1. 1
   Heat oil in heavy large pot over medium heat.
2. 2
   Add eggplant, onion, and garlic cloves.
3. 3
   saute until eggplant is soft and brown, about 15 minutes.
4. 4
   Add diced tomatoes with juice, then red wine vinegar and drained capers.
5. 5
   Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.
6. 6
   Season caponata to taste with salt and pepper.
7. 7
   Mix in fresh basil.
8. 8
   Transfer caponata to serving bowl.
9. 9
   Sprinkle with toasted pine nuts.
10. 10
    Serve warm, at room temperature, or cold.
11. 11
    (Caponata can be made 2 days ahead.
12. 12
    Cover and chill.)