Name: Classic Caponata
Yield: 6 to 8 appetizer
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 14 1/2-ounce can diced tomatoes with Italian seasonings in juice; 3 tablespoons red wine vinegar; 2 tablespoons drained capers; 1/3 cup chopped fresh basil; Toasted pine nuts

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