How to Make It
In a small skillet, toast the pine nuts over moderate heat, shaking the skillet frequently, until golden, about 5 minutes. Transfer to a plate and let cool.
In a small saucepan, combine the vinegar and sugar and boil, then cook over high heat until reduced by half, about 6 minutes. Let cool.
Heat the olive oil in a large saucepan. Add the onions and celery and cook over moderate heat until slightly softened, about 5 minutes. Stir in the eggplants and cook for 5 minutes. Add the red and yellow bell peppers and cook for 3 minutes, then stir in the zucchini and tomatoes and cook for 3 minutes longer. Gradually stir in the reduced vinegar; season with salt and pepper. Cook, stirring often, until the vegetables are tender, about 10 minutes. Stir in the capers, olives, pine nuts and basil. Season with salt and pepper and serve.