Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

6 T olive oil
2 lb eggplant,cut 1 inch thick
2 c yellow onion,chopped
1 c red pepper,chopped
1 t garlic,minced
2 1/2 c canned tomatoes,drained and
1 chopped
1/4 c red wine vinegar
2 T sugar
1/2 t salt
1/4 t pepper
1/4 c pine nuts
1/2 c fresh basil,chopped

In a skillet, heat 4 tablespoons olive oil over medium-high heat. Add
the eggplant and saute until soft and browned (around 10 minutes).
Remove to a bowl and set aside.

Add the remaining 2 tablespoons olive oil to the pan and place over
medium-high heat. Add the onion and sweet red pepper. Saute until soft (around 5 minutes). Stir in garlic and cook 1 minute longer. Add the tomato, vinegar, browned eggplant, and sugar, salt, and pepper to
taste. Bring the mixture to a boil, then reduce heat to low and
simmer uncovered, stirring frequently, for about 25 minutes. taste
and add more vinegar, sugar, salt, and pepper as needed. Sir in the
pine nuts and basil. Simmer until heated through. Remove from heat
and let cool to room temperature before serving, or cool, cover, and
refrigerator for as long as two weeks.

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