Eggplant Caponata with Toasted Pine Nuts

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook, stirring occasionally, until browned and softened, about 10-15 minutes. If eggplant is absorbing too much oil, add a tablespoon more.

Add the onion and celery to the skillet and cook until softened, about 5 minutes.

Stir in the crushed tomatoes, olives, and capers. Season with salt and pepper.

In a small bowl, whisk together the red wine vinegar, sugar, and honey (or maple syrup/agave). Pour the mixture into the skillet.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the flavors have melded and the sauce has thickened.

While the caponata is simmering, toast the pine nuts in a dry small skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Watch carefully as they burn easily.

Remove the caponata from the heat and let it cool slightly. Stir in the chopped basil (if using).

Transfer the caponata to a serving dish and sprinkle with the toasted pine nuts.

Serve warm or at room temperature. Caponata tastes even better the next day!