Caponata recipe

Ingredients

• ½ cup vegetable broth
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, sliced
• 4 tomatoes, chopped
• ½ cup fresh basil, chopped
• 2 small eggplants, diced
• 4 tablespoons pine nuts
• 2 tablespoons capers, drained
• 2 tablespoons apple cider vinegar
• Sea salt to taste
• ½ teaspoon freshly ground black pepper

1. Heat the vegetable broth in a skillet over medium heat and sauté the onion, garlic, and celery until the onion is translucent.
2. Add the tomatoes and basil and simmer covered for 10 minutes, stirring frequently.
3. Add the eggplant, pine nuts, capers, vinegar, salt, and pepper and simmer for 15 minutes.
4. Serve with toasted bread.