Suzanne's Caponata

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 large eggplant
• 2/3 cup olive oil (160 ml)
• 2 large onions
• 1 (28 ounce) can tomatoes (800 ml)
• 2 tablespoons sugar
• salt and pepper
• 1/2 cup pitted olive (120 ml)
• 3 tablespoons capers
• 1 teaspoon pine nuts

Recipe

• 1 cut eggplant into approximately 1/2 (1.5 cm) inch cubes and sauté in a large skillet with half the olive oil until brown. remove from skillet.
• 2 dice onions and sauté in remaining half of the olive oil until soft and translucent.
• 3 add tomatoes and cook on low heat for 15 minutes.
• 4 in a small, dry pan carefully toast pine nuts. shake frequently to prevent burning. remove from pan when they start to brown.
• 5 in the small pan, combine vinegar, sugar, salt, and pepper and bring to a boil.
• 6 add the contents of the small pan, the eggplant, pine nuts, chopped olives, and capers to the skillet. cover and simmer on low for twenty minutes.