Sicilian Eggplant and Pine Nut Caponata Recipe

Ingredients

• 1 cup pine nuts
• 1/2 cup extra-virgin olive oil, plus more for serving
• 1 small globe eggplant (about 1 pound), cut into 3/4-inch dice
• Kosher salt and freshly ground black pepper
• 4 scallions, white parts only, sliced into 1/4-inch segments
• 1 rib celery, finely diced
• 1 red bell pepper, cut into 1/2-inch dice
• 4 medium cloves garlic, thinly sliced
• 2 tablespoons minced fresh mint leaves, plus more for garnish
• 2 tablespoons minced fresh parsley leaves, plus more for garnish
• 2 tablespoons tomato paste
• 1/2 teaspoon ground cinnamon
• 1/2 cup raisins
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar

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