Sicilian Eggplant and Pine Nut Caponata

seriouseats.com

Lou

1 cup pine nuts

½ cup extra-virgin olive oil, plus more for serving

1 small globe eggplant (about 1 pound), cut into ¾-inch dice

Kosher salt and freshly ground black pepper

4 scallions, white parts only, sliced into ¼-inch segments

1 rib celery, finely diced

1 red bell pepper, cut into ½-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

½ teaspoon ground cinnamon

½ cup raisins

2 tablespoons capers, drained and rinsed

2 tablespoons sugar

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

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