Caponata

By LFritz527

Ingredients

• 1 cup olive oil
• 1 1/2 lb eggplant cut into 1 inch cubes
• 2 large green peppers cut into 1 inch cubes
• 2 large onions diced
• 2 cloves of garlic
• 1- 28oz can solid pack tomatoes, undrained
• 1/3 cup red wine vinegar
• 2 Tbsp sugar
• 2 Tbsp capers
• 2 Tbsp tomato paste
• 2 tsp salt
• 1/2 cup fresh parsley
• 1/2 cup green olives sliced
• 1/2 tsp grd pepper
• 2 tsp dried basil
• 1/2 cup pine nuts sauteed in olive oil

Preparation

Step 1

In saucepan combine olive oil, eggplant, peppers, onions, garlic, tomatoes and cook 30 minites until tender. Add vinegar, sugar, capers, tomato paste, salt, parsley, green olives, pepper and basil. Cover and simmer for 15 minutes. Add pine nuts and serve warm.
May refrigerate for 3 weeks