Caponata - cooking recipe

Ingredients

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)

Preparation

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