Heather'S Caponata

• 1 large eggplant, peeled, cut into chunks
• 1/2 teaspoon salt
• 1/3 cup olive oil
• 2 large sweet onions, diced
• 3 small celery ribs, diced
• 1 Tablespoon minced garlic
• 1/4 teaspoon crushed red pepper
• 3 medium zucchini, cut into chunks
• 1 large red pepper, cut into chunks
• 1 Tablespoon kosher salt
• 2 teaspoons dried thyme
• 1 teaspoon each: basil, oregano
• 1 can (14-1/2 oz.) diced tomatoes in juice
• 1/2 cup balsamic vinegar
• 2 Tablespoons honey
• freshly ground pepper
• 1/4 cup pine nuts, toasted

1. Toss eggplant in colander with 1/2 teaspoon salt. Let rest for 30 minutes. Rinse well with cold water; shake well to remove water.
2. Heat olive oil in large saute pan or large stew pot over medium-high heat. Add onions, celery, garlic and crushed red pepper. Cook, stirring often, until onions are softened, not browned, about 5 minutes.
3. Add eggplant, zucchini, red pepper, salt, thyme, basil and oregano. Cook, stirring often, until heated through, about 5 minutes. Add tomatoes and their juice, vinegar and honey. Stir well, simmer uncovered until eggplant is just tender, about 5 minute3s. Taste; adjust seasoning. Stir in pine nuts.
4. Can be made up to 4 days ahead and refrigerated.

eggplant, salt, olive oil, sweet onions, celery, garlic, red pepper, zucchini, red pepper, kosher salt, thyme, basil, tomatoes, balsamic vinegar, honey, freshly ground pepper, pine nuts

Taken from www.epicurious.com/recipes/member/views/heathers-caponata-52692541 (may not work)