Creole Caponata

• 1 medium-large eggplant (about 1.5 pounds)
• 1/2 cup olive oil plus more, if needed
• 1 large onion, sliced (1/4 moon)
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 ribs celery, cut into 1/4 inch lengths
• 1 cup Sicilian green olives, pitted and sliced
• 2 tablespoons capers, rinsed and drained
• 1 can diced tomatoes, drained
• 2 tablespoons balsamic vinegar
• 1 tablespoons brown sugar
• 3 tablespoons dark raisins, optional
• pepper & salt & crushed red pepper to taste

1. Peel the eggplant and cut into 3/4-inch cubes. Heat 1/2 cup olive oil in a large saute pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary. Drain on paper towels.
2. Saute the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the celery, and cook a minute longer. Add the olives, capers, tomatoes, bell pepper, vinegar, sugar and the optional raisins.
3. Stir in the eggplant and simmer for another 10 minutes. Season with salt, pepper & red pepper flakes to taste. Cool and refrigerate for 24 hours. Serve chilled or at room temperature.

eggplant, olive oil, onion, garlic, bell pepper, celery, green olives, capers, tomatoes, balsamic vinegar, brown sugar, dark raisins, pepper

Taken from www.epicurious.com/recipes/member/views/creole-caponata-50052965 (may not work)