Clean and cut the peppers to taste, but evenly. Do the same to the eggplants. Drain the tomatoes, remove seeds and cut into cubes. Cook the peppers and eggplants over medium heat in a nonstick pan with olive oil, salt and pepper. When almost cooked, add the Balsamic Vinegar of Modena IGP PONTI and let evaporate.
Finally, add the toasted pine nuts, tomatoes and fresh basil party to pieces.