Eggplant Caponata

Ingredients:

• 5 tablespoons olive oil
• 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
• 1 medium onion, cubed
• 4 large garlic cloves, chopped
• 1-2 fresh large tomatoes 
• 3 tablespoons red wine vinegar
• 2 tablespoons drained capers
• 1/3 cup chopped fresh basil and pinches of oregano and thyme
• Toasted pine nuts

Instructions:

1. Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil and other herbs. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

https://www.epicurious.com/recipes/food/views/classic-caponata-232539