Caponata

• 1/2 c. pine nuts
• 1/2 c. olive oil
• 1 to 1 1/2 lb. eggplant, peeled and cut into 1-inch cubes
• 2 large green peppers, cut in 1-inch pieces
• 2 large onions, diced
• 2 cloves garlic, minced (optional)
• 1 (28 oz.) can solid packed tomatoes, undrained
• 1/3 c. red wine vinegar
• 2 Tbsp. sugar
• 2 Tbsp. capers
• 2 Tbsp. tomato paste
• 2 tsp. salt
• 1/2 c. chopped parsley
• 1/2 c. pimento stuffed green olives, rinsed and sliced
• 1/2 tsp. freshly ground pepper
• 2 tsp. basil, dried and crumbled
• 4 stalks celery (optional)

1. Saute pine nuts in olive oil and drain.
2. Then continue on with recipe.

pine nuts, olive oil, eggplant, green peppers, onions, garlic, tomatoes, red wine vinegar, sugar, capers, tomato paste, salt, parsley, pimento stuffed green olives, freshly ground pepper, basil, stalks celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=264893 (may not work)