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Ingredients

• About 1/2 cup olive oil
• 2 large globe eggplants, or 3 small Japanese eggplants, cut into 1-inch cubes
• 2 garlic cloves, crushed
• 1 dried red chile pepper
• 4 thyme springs
• 1/2 cup loosely packed basil leaves, chopped (reserve 2 basil stems)
• 1 large red onion, cut into 1-inch dice
• Kosher salt and freshly ground black pepper
• 2 tablespoons good quality red wine vinegar or sherry vinegar, or to taste
• 2 red bell peppers, cored, seeded, and cut into 1-inch squares
• 1 yellow bell pepper, cored, seeded, and cut into 1-inch squares
• 1 green bell pepper, cored, seeded, and cut into 1-inch squares
• 2 cups crushed seeded canned San Marzano tomatoes
• 3 celery stalks, cut into 1-inch pieces, blanched in boiling water until just tender, cooled in ice water, and drained
• 3 tablespoons capers
• 1/2 cup Picholine or large Greek or Sicilian olives, halved and pitted
• 1 tablespoons sugar, or to taste

Description

Serious Eats