1. Preheat oven to 350 degrees. 2. Peel the eggplant and cut into 1-inch cubes. 3. 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. 4. Add the remaining ingredients, except for the pine nuts and simmer 15 minutes. 5. Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving. 6. Serve at room temperature with pita bread triangles or sliced baguette. ---------------------------------------------------------------------------
Nutrition
Ingredients
