|
Preheat oven to 350 degrees. Place pinenuts in oven 10 min to toast. Heat olive oil in saute pan over medium heat and add eggplant. Saute 15 minutes stirring often. Add more oil, then onions, peppers, and saute 10 minutes.
|
|
Add garlic, diced tomatoes, wine vinegar,capers, and pinenuts.
Simmer over low heat for 30 minutes.
Put mixture in small baking dish (can do ahead and even freeze at this point). Sprinkle goat cheese on top and back 30 minutes till bubbly. Serve on pumpernicle or rye rounds or toasted bread rounds.
|
