Baked Eggplant With Tomato Chutney

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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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