STEP ONE HEAT oil in large heavy pot over medium heat.
STEP TWO ADD eggplant, onion, and garlic; sauté until eggplant is soft and brown, about 15 minutes.
STEP THREE ADD diced tomatoes, vinegar and capers.
Cover and simmer until eggplant is very soft, stirring occasionally, about 12 minutes.
STEP FOUR SEASON with salt and pepper. Stir in basil.
Transfer to serving bowl. Garnish with toasted pine nuts.
Tip Caponata tastes best made one day ahead. Cover and chill until ready to serve.
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