Caponata | Mutti Recipe

Ingredients

• 6 tbsp extra virgin olive oil
• 1 lb Globe eggplant (ends removed, cubed into 1-inch pieces)
• 2 cups diced yellow onion (about ½-inch pieces)
• 1 each fennel bulb (diced into ½-inch pieces)
• 2 oz celery (diced into ½-inch pieces)
• 6 each mini sweet peppers (or 1 large red bell pepper)
• 1 Tsp minced garlic
• 2 cups Mutti® Tomato & Basil Pasta Sauce
• 1/4 cup red wine vinegar
• 1 Tbsp sugar
• 1 Tsp salt
• 1/4 Tsp freshly ground black pepper
• 1/4 cup green pitted olives (cut into rings)
• 1/4 cup capers (rinsed and strained)
• 1/3 cup pine nuts
• 10 fresh basil leaves (rolled and cut into ¼strands)