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Ingredients

• 1 1⁄2 pounds Eggplant, roasted

• 2 tablespoons Olive Oil
• 1 medium Onion, chopped
• 2 stalks Celery, from the tender inner stalks
• 3 large Garlic Clove, minced
• 2 Red Bell Peppers, diced
• Salt, to taste

• 1 pound Tomatoes, preferably Romas, peeled, seeded and finely chopped (or 14 oz can crushed tomatoes)
• 3 tablespoons Capers, heaping, rinsed and drained
• 3 tablespoons Green Olives, pitted, coarsely chopped
• 2 tablespoons Sugar, plus a pinch
• 3 tablespoons Red Wine Vinegar, or white, or sherry vinegar (more to taste)
• Freshly Ground Pepper, to taste

Description

NY Times Says: "Caponata Is A Sweet-and-sour Sicilian Version Of Ratatouille. Because Eggplant Readily Absorbs Other Flavors, It’s Particularly Good In Such A Pungent Dish. Caponata Should Be Served At Room Temperature, But It’s Good Cold And Tas

KitchenMonki