Caponata

• 4 garlic cloves, minced
• 1/2 teaspoon crushed red chili pepper
• 3 tablespoons extra virgin olive oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium Spanish onion, chopped
• 1 medium eggplant, chopped (I didn't peel mine)
• 3 stalks celery (I used the heart with lots of leaves for flavor)
• 1/4 lb olive, green and black olives just make sure they are pitted (I bought cracked garlic olives at the local Italian deli)
• 1/4 cup golden raisin
• 3 tablespoons capers
• kosher salt
• 1 (28 ounce) can diced tomatoes
• 1 (13 ounce) can crushed tomatoes
• 1/4 cup chopped fresh parsley
• 1 (3 ounce) bottle pine nuts, also called pignoli toasted in oven until golden brown

1. In a deep skillet or pot, working over med heat, simmer garlic and crushed pepper in oil just a couple of minutes.
2. Add peppers, onion, eggplant, celery, olives, raisins, capers and kosher salt. Cover pan and cook the veggies down, stirring occasionally, until eggplant begins to breakdown, about 10 to 12 minutes.
3. Add tomatoes and parsley. Heat through and cook until all veggies are tender. Turn off heat. Dump caponata in bread bowl. Top with toasted nuts.

garlic, red chili pepper, extra virgin olive oil, red bell pepper, green bell pepper, spanish onion, eggplant, stalks celery, olive, golden raisin, capers, kosher salt, tomatoes, tomatoes, parsley, nuts

Taken from www.food.com/recipe/caponata-117440 (may not work)