Caponata Salad

• 2 eggplants - peeled and cubed
• 2 stalks celery - chopped
• 4 cloves garlic - chopped
• 5 red bell peppers - roasted and sliced, seeds removed
• 1 onion large, - sliced
• 2 tablespoons capers
• 2 tablespoons juice
• 3 tablespoons olives - your choice, pitted
• 1/4 cup raisins
• 1/2 jalapeno - chopped with seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 4 tablespoons olive oil
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 1 tablespoon sugar

1. Heat a large frying pan with 2 tablespoons olive oil. Add the cubed eggplant and saute until slightly golden. Add the onion, celery, jalapeno and garlic and continue to saute until softened.
2. Add the sliced peppers, raisins, capers, olives and toss.
3. Add the seasonings. Combine the vinegar with the salt and sugar and stir. Add this to the pan and toss.
4. Turn off the heat; drizzle with a little extra olive oil and let cool a bit before serving.

eggplants, stalks celery, garlic, red bell peppers, onion, capers, juice, olives, raisins, with seeds, salt, black pepper, red pepper, oregano, olive oil, vinegar, salt, sugar

Taken from www.yummly.com/recipe/Caponata-Salad-1650278 (may not work)