Arugula + Mozzarella Salad With Eggplant Caponata

Ingredients

• 1 large eggplant, diced into 1/2-inch chunks
• 4 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts
• 2 shallots, chopped
• 1 teaspoon red chile pepper flakes
• 2 Roma tomatoes, chopped
• 2 teaspoons turbinado or raw sugar
• 2 tablespoons dried currants
• 3 tablespoons red wine vinegar
• 1/2 cup tomato puree
• 1/2 teaspoon fine grain sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh mint leaves cut into a chiffonade
• 2 tablespoons fresh basil leaves cut into a chiffonade
• 6 cups baby arugula
• 2 tablespoons fine extra virgin olive oil
• Fine grain sea salt and freshly ground black pepper
• 8 ounces fresh mozzarella, cut into 1/2-inch cubes