Baked Eggplant with Tomato Chutney

Ingredients

• 1 medium eggplant
• 2 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, chopped
• 1 clove garlic, chopped
• 1/4 cup balsamic vinegar
• 1 tablespoon chopped fresh basil or 1 teaspoon dried
• 1 can (14.5 ounces) diced tomatoes
• 1/4 cup pine nuts

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