A tasty eggplant sweet and sour stew that is a staple in every Sicilian household, this caponata uses the classic Italian approach of using a thoughtful balance of flavors to bring the best out in simple ingredients.
1 1/2 cups water
1 (15 oz.) can no-salt-added chickpeas, drained and rinsed
1 cup whole wheat couscous
1/4 cup olive oil
2 bell peppers, chopped
1 large red onion, chopped
2 stalks celery, chopped
2 Tbsp. tomato paste
1/4 tsp. red pepper flakes
1/4 cup balsamic vinegar
2 tsp. brown sugar
3/4 tsp. salt
1 cup low-sodium vegetable broth
1 small Italian eggplant, chopped
1/4 cup pine nuts, toasted