Eggplant Caponata

Ingredients:

1 1/2 lbs eggplant, roasted
2 tbsp olive oil
1 medium onion, chopped
3 large garlic cloves, minced
2 red bell peppers, diced
1 lb ripe tomatoes, peeled, seeded and finely chopped
4 tbsp capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons sugar, plus a pinch
3 tablespoons red or white wine vinegar
salt and pepper to taste

Directions:

1. Roast the eggplant, then allow to cool. Chop coarsely.

2. Heat one tablespoon of the oil over medium heat in a large skillet, then add the onion. Stir until the onion softens, about five minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and some salt.

3. Stir until just tender, about eight minutes. Add another tablespoon of oil and the eggplant, and stir together for another five minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.

3. Add the tomatoes to the pan with about a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for five to 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.

4. Add the capers, olives, remaining sugar and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet and fragrant.

5. Season to taste with salt and pepper, and remove from the heat. Serve on top of quinoa, rice or use as a dip.