Purslane Eggplant Caponata

Ingredients

• ½ cup olive oil
• 2 small to medium (12 ounces) thin eggplants, cut into ¼ -inch to ½ -inch dice
• 1 medium red onion, cut into ½-inch dice
• 2 tablespoons honey
• 2 teaspoons salt
• 2 teaspoons cayenne pepper
• 6 ounces (4 cups) tender purslane tips and small leaves, plus more for serving
• 2 tomatoes, diced
• ¼ cup toasted pine nuts
• ½ cup balsamic vinegar