6 tb olive oil
2 lb eggplant, cut 1 inch thick
2 c yellow onion, chopped
1 c red pepper, chopped
1 ts garlic, minced
2 1/2 c canned tomatoes, drained and chopped
1/4 c red wine vinegar
2 tb sugar
1/2 ts salt
1/4 ts 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.