Caponata

Caponata is a variation of ratatouille. It keeps beautifully, travels well and is best served at room temperature, just slightly warm or even cold.

1 cup olive oil
1 (1 1/2 pound) eggplant, peeled and cut into 1-inch cubes
2 large green bell peppers, cut into 1-inch pieces
2 large onions, diced
2 cloves garlic, minced
1 (28 ounce) can solid pack tomatoes, undrained
1/3 cup red wine vinegar
2 tablespoons granulated sugar
2 tablespoons capers
2 tablespoons tomato paste
2 teaspoons salt
1/2 cup chopped fresh parsley
1/2 cup pimento-stuffed green olives, rinsed and thickly sliced
1/2 teaspoon freshly-ground black pepper
2 teaspoons crumbled dried basil
1/2 cup pine nuts, saut