Caponata

1. Heat a large skillet over medium heat. Add enough olive oil to coat the bottom. When the oil is hot, work in batches to pan-fry the eggplant (you don’t want to overcrowd the skillet). Cook until golden, slightly crisp and tender, stirring often. Season each batch of eggplant with a pinch of salt and transfer to a plate when done.
2. Add a little bit more olive oil to the skillet. Add the celery and red onion. Season with a pinch of salt. Cook until the vegetables have softened and slightly browned, 6-8 minutes. Stir in the tomato paste and cook for a minute or so.
3. Add the crushed tomatoes and let simmer for about 5 minutes before stirring in the olives, currants, capers, white wine vinegar, honey, and crushed red pepper. Turn the heat down to low and cook until the mixture has thickened, about 10 more minutes.
4. Stir in the eggplant and heat through. Stir in the fresh parsley at the very end. Set aside until ready to serve.

Seared Scallops

1. Meanwhile, pat the scallops dry with a paper towel. Season well with a pinch of salt.
2. Heat a large stainless steel pan over medium heat. Add enough oil to coat the bottom. When the oil is sizzling hot, add the scallops (work in batches if needed; you don’t want to overcrowd the pan). Sear on one side until a golden crust has formed, about 3 minutes.
3. Turn the scallops over and add the butter to the pan. Finish cooking while spooning the butter on top of the scallops, about another 2 minutes or so.
4. Spread the mascarpone cheese onto a large plate. Spoon the caponata over top. Arrange the scallops over the caponata. Drizzle any melted butter from the pan over top. Garnish with the toasted pine nuts.