Recipe: <!-- -->Caponata Linguine<!-- -->

Ingredients

• 2 large eggplant, diced
• 1 tablespoon fine sea salt
• 2 tablespoons pine nuts
• 2 tablespoons extra-virgin olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced, or more to taste up to 5 cloves
• 1 yellow onion, diced
• 3 celery stalk, diced
• 1 can (14.5-ounce) whole tomatoes
• 2 tablespoons brown sugar
• 3 tablespoons balsamic vinegar
• 1/4 cup capers, drained and roughly chopped
• 1/2 cup Kalamata olives, roughly chopped
• 16 ounces fresh or dried linguine
• 1/4 cup fresh basil, chopped