Name: Sweet-And-Sour Vegetable Caponatina
Yield: 6
Ingredients: 2 tablespoons pine nuts; 1/2 cup white wine vinegar; 2 tablespoons sugar; 2 tablespoons extra-virgin olive oil; 2 medium onions, finely chopped; 2 celery ribs, finely chopped; Two 1-pound eggplants, cut into 1/4-inch dice; 1 large red bell pepper, cut into 1/4-inch dice; 1 large yellow bell pepper, cut into 1/4-inch dice; 2 medium zucchini, cut into 1/4-inch dice; 2 large tomatoes, seeded and finely chopped; Salt and freshly ground pepper; 2 tablespoons capers, rinsed and finely chopped; 8 black olives, such as Gaeta or Calamata, pitted and chopped; 5 large basil leaves, shredded

In a miniature skillet, toast the pine nuts over practical heat, shaking the skillet gradually, till golden, about 5 minutes. Switch to a plate and let frosty.
In a miniature saucepan, combine the vinegar and sugar and boil, then cook dinner over excessive heat till diminished by half, about 6 minutes. Let frosty.
Heat the olive oil in a abundant saucepan. Add the onions and celery and cook dinner over practical heat till a small softened, about 5 minutes. Dawdle within the eggplants and cook dinner for five minutes. Add the red and yellow bell peppers and cook dinner for 3 minutes, then stride within the zucchini and tomatoes and cook dinner for 3 minutes longer. Gradually stride within the diminished vinegar; season with salt and pepper. Cook, stirring primarily, till the vegetables are delicate, about 10 minutes. Dawdle within the capers, olives, pine nuts and basil. Season with salt and pepper and assist.

Originate Ahead

The caponatina might maybe maybe maybe also furthermore be refrigerated for up to 2 days.

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Originate Ahead

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