Caponata Di Melanzane

Ingredients

• Basil leaves - A handful, torn
• Salt and pepper - To taste
• Extra virgin olive oil - 3 tablespoons
• Pine nuts - 2 tablespoons
• Sugar - 1 tablespoon
• Red wine vinegar - 2 tablespoons
• Capers - 2 tablespoons
• Green olives - 1/2 cup, pitted and sliced
• Celery - 1 stalk, finely chopped
• Onion - 1 large, finely chopped
• Tomatoes - 4 medium, diced
• Eggplant - 2 medium, diced

Instructions

1. Heat 2 tablespoons of olive oil in a large pan over medium heat.
2. Add the diced eggplant and cook until golden brown and softened, about 10 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining tablespoon of olive oil and sauté the onion and celery until softened, about 5 minutes.
4. Add the diced tomatoes, olives, capers, pine nuts, red wine vinegar, and sugar to the pan. Season with salt and pepper.
5. Cook for 15-20 minutes, or until the tomatoes have softened and the flavors have melded together.
6. Add the cooked eggplant back to the pan and stir to combine. Cook for an additional 5 minutes.
7. Remove from heat and let cool slightly. Serve warm or at room temperature, garnished with torn basil leaves.