Caponata recipe

Caponata is a variation of ratatouille. It keeps beautifully, travels well and is best served at room temperature, just slightly warm or even cold.

1 cup olive oil
1 (1 1/2 pound) eggplant, peeled and cut into 1-inch cubes
2 large green bell peppers, cut into 1-inch pieces
2 large onions, diced
2 cloves garlic, minced
1 (28 ounce) can solid pack tomatoes, undrained
1/3 cup red wine vinegar
2 tablespoons granulated sugar
2 tablespoons capers
2 tablespoons tomato paste
2 teaspoons salt
1/2 cup chopped fresh parsley
1/2 cup pimento-stuffed green olives, rinsed and thickly sliced
1/2 teaspoon freshly-ground black pepper
2 teaspoons crumbled dried basil
1/2 cup pine nuts, sautéed in olive oil

In a large, heavy saucepan combine 1 cup olive oil, eggplant, green peppers, onions, garlic and tomatoes, and cook for about 20 to 30 minutes or until just tender. Add wine vinegar, sugar, capers, tomato paste, salt, parsley, green olives, pepper and basil. Cover and simmer for 15 minutes. Add pine nuts and serve warm, not hot, at room temperature, or cold. May be refrigerated for up to 3 weeks.