Caponata - cooking recipe

Ingredients

1 c. olive oil
1 to 1 1/2 lb. eggplant, peeled and cubed in 1-inch pieces
2 large green peppers (in 1-inch pieces)
2 large onions, diced
2 cloves garlic, minced
1 (28 oz.) can tomatoes and juice
2 Tbsp. sugar
2 Tbsp. capers
1 Tbsp. tomato paste
1/3 c. red wine vinegar
2 tsp. salt
1/2 c. chopped fresh parsley
1/2 c. pimento stuffed green olives (thick sliced)
1/2 tsp. fresh ground pepper
2 tsp. dried basil
1/2 c. pine nuts, sauteed in olive oil

Preparation

In large, heavy saucepan, combine olive oil, eggplant, green peppers, onions, garlic and tomatoes.
Cook 20 to 30 minutes until just tender.
Add sugar, capers, tomato paste, vinegar, salt, parsley, green olives, pepper and basil.
Cover and simmer for 15 minutes.
Add pine nuts.
Serve warm, not hot, at room temperature or cold.
May be refrigerated for up to 3 weeks.
Serves 10 to 12.