Eggplant Caponata

Ingredients1 eggplant 1/8 cup olive oil grated rind and juice of 1/2 lemon 1tbsp capers 6 pitted green olives 1 tbsp chopped fresh parsley salt and pepper toasted pine nuts Parmesan

Method 1. Cut eggplant into cubes. 2. Cook in olive oil for about 10 min, until golden and softened. 3. Drain on paper towels and sprinkle with a little salt. 4. Toss eggplant other ingredients. This is good just as a side salad, as an entree with bread, or with pasta.