Eggplant 700 g
Pelata Tomatoes 400 g
Onion 1 clove
Garlic 4 cloves
2 tablespoons capers
Basil 20 g
Red wine vinegar 3 tablespoons
Olive oil 85 ml
Toasted pine nuts to taste
Salt to taste
Ground black pepper to taste
1. In a large skillet over medium heat, heat oil and cook it cut into small cubes of eggplant, minced onion and garlic for about fifteen minutes.
2 tomatoes cut into large cubes and add them to the skillet, along with juice, capers and vinegar. Cover and simmer, stirring occasionally, about twelve minutes. Add salt and pepper to taste.
3. Fresh basil finely chop (should get about one-third cup) and cover the skillet. The finished dish out onto a plate and garnish with toasted pine nuts and serve.
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