6 tablespoons olive oil
2 pounds eggplant, cut 1 inch thick
2 cups yellow onion, chopped
1 cup red pepper, chopped
1 teaspoon garlic, minced
2 1/2 cups canned tomatoes, drained and chopped
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup pine nuts
1/2 cup 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.