Striped Eggplant Caponata

I'm listening to Papa Americano and sippin' on a Peroni while I smell my sweet little eggplant cooking. While I was grocery shopping today, I stumbled upon the most beautiful striped eggplant. I immediately thought how delish it would be in my version of my Mama's Eggplant Caponata. The rich flavor of pine nuts and garlic with this eggplant made it one of my favorites when I was growing up. This traditional Sicilian dish can be served over dry toast, pasta, or brown rice. Turn up the Italian and enjoy!

Striped Eggplant Caponata

• 1 Small Striped Eggplant, cut in half lengthwise then thinly sliced
• 1 Small Orange Bell Pepper, thinly sliced  
• 1/4 each Red and Yellow Bell Pepper, thinly sliced
• 1 Tomato, diced
• 1/2 White Onion, finely chopped
• 2 Cloves Garlic, minced
• 1/4 Cup Pine Nuts
• 2 Tbs Olive Oil
• Salt and Pepper to taste

1. Saute onion and garlic in 1 Tbs olive oil until translucent
2. Add red pepper, sauteing until fragrant
3. Add eggplant. Coo on medium-low for 20 minutes
4. Add tomato and salt. Cook for an additional 5 minutes
5. Add pine nuts and pepper. Cook for additional 5 minutes
6. Enjoy!