Caponata With Basil And Pine Nuts

• 6 TBLS OLIVE OIL
• 4 CELERY STALKS, CHOPPED
• 2 ZUCCHINI, TRIMMED, CUT INTO 1/2" PIECES
• 1 EGGPLANT, TRIMMED, CUT INTO 1" PIECES
• 1 GREEN BELL PEPPER CUT INTO 1/2" PIECES
• 1 ONION, CHOPPED
• 3 TBLS MINCED GARLIC
• 4 TSP BALSAMIC VINEGAR
• 1 TBL SUGAR
• 2 1/4 LBS TOMATOES, CHOPPED
• 1/2 CUP DRY RED WINE
• 1/2 CUP CHOPPED PITTED KALAMATA OLIVES OR OTHER BRINE CURED BLACK OLIVES
• 3 TBLS DRAINED CAPERS
• 1/4 CUP CHOPPED FRESH BASIL
• 2 TBLS PINE NUTS, TOASTED

1. Heat 1 tbl oil in large nonstuck skillet, over medium high heat. Add celery and saute until tender, about 4 minutes. Using slotted sppon, transfer celery to large bowl. Heat 1 tbls oil in same skillet over medium-high heat. Add zucchini and saute until tender, about three minutes. Using slotted sppon, transfer to same bowl with celery. Repeat separetly with eggplant and green bell pepper using 1 tbl oil for each batch, sauteing until tender and transferring each to bowl with other vegetables when done, about 3 minutes each. Cool vegetables.
2. Heat 2 tbls oil in same skillet over medium high heat. Add onion and garlic, saute until tender, about 5 minutes. Add vinegar and sguar, stir until sugar melts and liquid thicknes, about 2 minutes. Add tomatoes, wine, olives and capers. Simmer until thickened, about 8 minutes. Add to sauteed vegetables, stir to blend. Season with salt and pepper. Cover; refrigerate until cold, about 2 hours.
3. Stir basi into caponata. Sprinkle iwth pine nuts. Serve caponeta cold or at room temperature.

olive oil, celery, zucchini, eggplant, green bell pepper, onion, garlic, vinegar, tbl sugar, tomatoes, red wine, olives, capers, fresh basil, nuts

Taken from www.epicurious.com/recipes/member/views/caponata-with-basil-and-pine-nuts-50016788 (may not work)