Rustic Style Caponata

Serves: 10

6 tablespoons extra-virgin olive oil

2 pounds eggplant, peeled and cut into 1-inch cubes

1 1/2 cups onions, chopped

1 cup fennel, chopped

1 cup red bell pepper, chopped

1 teaspoon minced garlic

2 1/2 cups tomatoes, coarsely chopped

1/4 cup red wine vinegar

2 tablespoons sugar

Salt and pepper

3 tablespoons capers, rinsed

2 tablespoons green olives, quartered

1/4 cup pine nuts, toasted

1/2 cup fresh basil, chopped

In a sauté pan heat 4 tablespoons of the olive oil, add the eggplant, and sauté until soft and browned, about 10 minutes. Remove and place in a bowl. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Sauté until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender.