Ingredients
| 2 | Eggplants, medium eggplants, unpeeled, cut into 1/2 inch cubes |
| 5 Tbsp | Olive oil |
| 1 | Onion, medium, cubed |
| 4 | Garlic cloves, large, chopped |
| 2 | Canned tomatoes, 400g each, in juice (Main) |
| 3 Tbsp | Red wine vinegar |
| 2 Tbsp | Capers, drained |
| ⅓ cup | Fresh basil, chopped |
| 1 to serve | Pine nuts, toasted |
Directions
- Heat oil in heavy large pot over medium heat.
- Add eggplant, onion and garlic cloves. saute until eggplant is soft and brown, about 15 minutes.
- Add diced tomatoes with juice, then red wine vinegar and drained capers.
- Cover and simmer for about 12 minutes until eggplant and onion are very tender, stirring occasionally.
- Season caponata to taste with salt and pepper. Mix in fresh basil.
- Transfer caponata to serving bowl. Sprinkle with toasted pine nuts.
- Can be served warm, at room temperature, or cold.
- Caponata can also be made two days ahead.
- Cover and chill, then serve on baguette slices or crackers.