Measurements

• 2 medium eggplants
• 1/4 cup olive oil
• 1 large onion
• 2 stalks celery
• 2 cups tomatoes
• 1/2 cup green olives, sliced
• 2 tablespoons capers
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• Salt to taste
• Black pepper to taste
• 1/4 cup pine nuts, toasted
• Fresh basil leaves, for garnish

Preparation Method

• Heat olive oil in a large skillet over medium heat.
• Add diced eggplants and cook until golden, about 10 minutes.
• Remove eggplants and set aside.
• In the same skillet, add onions and celery, sauté until soft.
• Stir in tomatoes, olives, and capers.
• Cook for 5 minutes, then add red wine vinegar and sugar.
• Season with salt and black pepper.
• Return eggplants to the skillet and mix well.
• Simmer for 10 minutes, allowing flavors to meld.
• Toast pine nuts in a dry pan until golden.
• Sprinkle toasted pine nuts over the caponata.
• Garnish with fresh basil leaves before serving.
• Serve warm or at room temperature.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.