Recipe - Rustic Strawberry Tart

6 tablespoon Extravirgin olive oil
2 pound Eggplant; peeled, and
; cut into 1" cubes
1 One half cup Chopped onions
1 cup Chopped fennel
1 cup Chopped red bell pepper
1 teaspoon Minced garlic
2 One half cup Coarselychopped tomatoes
One fourth cup Red wine vinegar
2 tablespoon Sugar
Salt; to taste
Freshlyground black pepper;
to taste
3 tablespoon Capers; rinsed
2 tablespoon Green olives; quartered
One fourth cup Pine nuts; toasted
One half cup Chopped fresh basil

In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and
saute until soft and browned, about 10 minutes. Remove and place in a bowl.
In the same pan, heat the remaining oil, and cook the onion, fennel, and
peppers. Saute until soft, about 4 minutes. Add the garlic, tomato,
vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce
heat, and simmer for 10 minutes. Stir in the capers and simmer for 5
minutes. Stir in the olives, pine nuts and basil. Simmer until all
vegetables are tender. This recipe yields 10