Caponata

20h Prep Time
30m Cook Time
8 Yield
Preparation Directions

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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