Stewed Eggplant, Peppers, Olives, and Celery

• 1/4 cup extra-virgin olive oil
• 1 large red onion, cut into 3/4-inch chunks
• 1 fennel bulb, trimmed, cored, cut into 3/4-inch chunks
• 4 stalks celery, peeled if necessary, cut into 3/4-inch chunks
• 2 red, yellow, or orange bell peppers, seeded, cut into 3/4-inch chunks
• 2 teaspoons kosher salt, plus more as needed
• 2 fresh bay leaves, or 3 dried bay leaves
• 1 cup vegetable oil
• 2 small, firm eggplants, cut into 3/4-inch chunks
• 2 medium zucchini, cut into 3/4-inch chunks
• 1/3 cup cider vinegar
• 2 tablespoons honey
• 12 oil-packed sun-dried tomatoes, drained, cut into strips
• 1/2 cup drained tiny capers in brine
• 1 teaspoon dried oregano

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, fennel, celery, and peppers, season with 1 teaspoon salt, and drop in the bay leaves.
3. Toss a few times to coat the vegetables in the oil, then cover and let sweat over low heat until tender, about 10 minutes.
4. Heat 1/2 cup of the vegetable oil in another skillet over medium-high heat.
5. Slide in the eggplants and cook, turning to brown all sides, about 6 to 7 minutes.
6. Drain the eggplants on a paper-towel-lined baking sheet.
7. Add the remaining 1/2 cup of oil to the skillet, and repeat with the zucchini, browning on all sides, about 6 to 7 minutes.
8. Remove the browned zucchini, and let it drain along with the eggplant.
9. Meanwhile, bring the vinegar and honey to a boil in a small saucepan, and cook until syrupy and reduced by about half, 2 to 3 minutes.
10. When the onion, fennel, celery, and peppers are tender, uncover and add the sun-dried tomatoes.
11. Cook, uncovered, to evaporate excess liquid, about 2 to 3 minutes more.
12. Sprinkle in the capers and oregano.
13. Pat the eggplants and zucchini dry, and season with 1/2 teaspoon salt.
14. Add the eggplants and zucchini to the skillet with the other vegetables, and toss to combine.
15. Drizzle in the reduced vinegar mixture, season with remaining 1/2 teaspoon salt (or as needed), and toss for a minute or two, just until the vegetables are glazed.
16. Serve warm or at room temperature.

extravirgin olive oil, red onion, fennel bulb, stalks celery, red, kosher salt, bay leaves, vegetable oil, eggplants, zucchini, cider vinegar, honey, oil, capers, oregano

Taken from www.epicurious.com/recipes/food/views/stewed-eggplant-peppers-olives-and-celery-385344 (may not work)