Caponata

Ingredients:

olive oil
2 large eggplants, diced
1 onion, diced
2 cloves garlic, minced
2 celery stalks, chopped
1 large carrot, chopped
1 large zucchini
1 pint cherry tomatoes, some cut in half
2 tablespoons tomato paste
1 teaspoon honey or agave
1 teaspoon oregano
1/4 cup basil, chopped
1/2 cup parsley chopped
1/2 cup sicilian olives, halved
2 tablespoons capers
salt and crushed red pepper, to taste
2 teaspoons balsamic vinegar
2 tablespoons pine nuts, toasted

Salt the eggplants and allow to sit in colander for 1 hour. Squeeze liquid from each piece, toss in oil, salt, and pepper, and bake until golden. Set aside.

In a saucepan, combine oil, celery, carrot, and garlic. Allow to cook until tender. Stir in zucchini, tomato, tomato paste, honey, oregano, and half the parsley, then add about a cup of water. Bring to simmer and allow vegetables to cook through.

Stir in remaining parsley, basil, capers, and pine nuts. Season with salt and pepper, and the vinegar.

Serve with italian rice or bread.