Caponata

• 1 medium sweet red pepper (cut into bite-sized pieces)
• 2 tablespoons olive oil
• 34 cup chopped onion (1 large)
• 13 cup chopped celery
• 12 of a 28 oz. can italian-style whole peeled tomatoes in puree (drained)
• 12 cup chopped pitted green olives
• 14 cup golden raisin
• 3 tablespoons white wine vinegar
• 1 tablespoon capers (rinsed and drained)
• 1 teaspoon sugar
• 14 teaspoon salt
• 1 dash cayenne pepper
• 1 medium eggplant (peeled and cut into 1-inch cubes)
• 2 tablespoons olive oil
• 14 cup pine nuts (toasted)
• toasted Italian bread

1. In a large saucepan, cook sweet pepper in 2 tablespoons olive oil over medium heat for 5-8 minutes or until tender.
2. Using a slotted spoon, remove pepper from pan; set aside.
3. Add onion and celery.
4. Cook for 5-8 minutes or just until tender.
5. Add tomatoes, olives, raisins, vinegar, capers, sugar, salt, and cayenne pepper to onion and celery in pan.
6. Cook on low heat for 15 minutes,, stirring occasionally.
7. Stir in sweet pepper.
8. Meanwhile, in a very large skillet, cook eggplant, half at a time, in 2 tablespoons olive oil over medium heat about 5 minutes or until tender and browned.
9. Transfer eggplant to paper towels to drain.
10. Stir the eggplant into the tomato mixture.
11. Cook, uncovered, for 10 minutes more.
12. Cool caponata to room temperature.
13. Or cover and refrigerate overnight to allow the flavors to blend.
14. Bring to room temperature before serving.
15. Just before serving, stir in pine nuts.
16. Serve caponata on toasted Italian bread.
17. *Note: To toast pine nuts, spread in a shallow baking pan.
18. Bake at 350 degrees for 4-6 minutes or until light golden brown.

sweet red pepper, olive oil, onion, celery, italianstyle, green olives, golden raisin, white wine vinegar, capers, sugar, salt, cayenne pepper, eggplant, olive oil, nuts, italian bread

Taken from www.food.com/recipe/caponata-359824 (may not work)