Ingredients
6 TBLS OLIVE OIL
4 CELERY STALKS, CHOPPED
2 ZUCCHINI, TRIMMED, CUT INTO 1/2" PIECES
1 EGGPLANT, TRIMMED, CUT INTO 1" PIECES
1 GREEN BELL PEPPER CUT INTO 1/2" PIECES
1 ONION, CHOPPED
3 TBLS MINCED GARLIC
4 TSP BALSAMIC VINEGAR
1 TBL SUGAR
2 1/4 LBS TOMATOES, CHOPPED
1/2 CUP DRY RED WINE
1/2 CUP CHOPPED PITTED KALAMATA OLIVES OR OTHER BRINE CURED BLACK OLIVES
3 TBLS DRAINED CAPERS
1/4 CUP CHOPPED FRESH BASIL
2 TBLS PINE NUTS, TOASTED
Preparation
Heat 1 tbl oil in large nonstuck skillet, over medium high heat. Add celery and saute until tender, about 4 minutes. Using slotted sppon, transfer celery to large bowl. Heat 1 tbls oil in same skillet over medium-high heat. Add zucchini and saute until tender, about three minutes. Using slotted sppon, transfer to same bowl with celery. Repeat separetly with eggplant and green bell pepper using 1 tbl oil for each batch, sauteing until tender and transferring each to bowl with other vegetables when done, about 3 minutes each. Cool vegetables.
Heat 2 tbls oil in same skillet over medium high heat. Add onion and garlic, saute until tender, about 5 minutes. Add vinegar and sguar, stir until sugar melts and liquid thicknes, about 2 minutes. Add tomatoes, wine, olives and capers. Simmer until thickened, about 8 minutes. Add to sauteed vegetables, stir to blend. Season with salt and pepper. Cover; refrigerate until cold, about 2 hours.
Stir basi into caponata. Sprinkle iwth pine nuts. Serve caponeta cold or at room temperature.
