Caponata - cooking recipe

Ingredients

1 1/2 lbs eggplants
1/4 - 1/2 cup olive oil
1 (28 ounce) can tomatoes, undrained
3 cups onions, sliced
2 cups green bell peppers, chopped
2 -3 medium garlic cloves, minced
1/2 cup fresh parsley, chopped
1/2 cup black olives, halved
1/3 cup red wine vinegar
2 tablespoons sugar
2 tablespoons capers, drained
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup pine nuts

Preparation

Preheat oven to 350 degrees.
Peel the eggplant and cut into 1-inch cubes.
Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes.
Add the remaining ingredients, except for the pine nuts and simmer 15 minutes.
Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving.
Serve at room temperature with pita bread triangles or sliced baguette.