Capanata Al La Conseja

• 1 eggplant, cut into 1" cubes
• 1/2 cup olive oil + 3 TB
• 1 onion, chopped
• 1 clove garlic, minced
• 1 large green pepper, 1" strips
• 1 cup celery, sliced
• 3-4 tomatoes, peeled and diced
• 3 TB sliced green olives with pimentos
• 1 TB capers
• salt/pepper to taste
• 2 TB wine vinegar
• 1 TB sugar
• 1 tsp oregano

1. Heat oil in large skillet. Brown eggplant lightly, then cover and continue cooking until eggplant is very soft. Remove from skillet and set aside.
2. Ad the additional oil, (3 TB), and fry lightly, onion, garlic, green pepper, and celery. Cover skillet, and continue cooking , over low heat until very tender.
3. Add Tomatoes, to skillet and cook for 5 minutes longer until soft.
4. Add eggplant and remaining ingredients to skillet, simmer for 5 minutes. Mixture should be thick. Season to taste. Serve hot or cold.

eggplant, olive oil , onion, clove garlic, green pepper, celery, tomatoes, tb, tb capers, salt, tb wine vinegar, tb sugar, oregano

Taken from www.epicurious.com/recipes/member/views/capanata-al-la-conseja-51886821 (may not work)