Everyday Caponata

• 1/4 cup olive oil
• 1 celery stalk, chopped
• 1 medium eggplant, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
• 1 (14 1/2-ounce) can diced tomatoes with juices
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano leaves
• 1/4 cup red wine vinegar
• 4 teaspoons sugar
• 1 tablespoon drained capers
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• Fresh basil leaves, for garnish

1. In a large, heavy skillet, heat the oil over a medium flame.
2. Add the celery and saute until crisp-tender, about 2 minutes.
3. Add the eggplant and saute until beginning to soften, about 2 minutes.
4. Add the onion and saute until translucent, about 3 minutes.
5. Add the red pepper and cook until crisp-tender, about 5 minutes.
6. Add the diced tomatoes with their juices, raisins, and oregano.
7. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.
8. Stir in the vinegar, sugar, capers, and 1/2 teaspoon each of salt and pepper.
9. Season with more salt and pepper to taste.
10. Transfer the caponata to a bowl, garnish with the basil leaves, and serve.

olive oil, celery stalk, eggplant, onion, red bell pepper, tomatoes, raisins, oregano, red wine vinegar, sugar, capers, salt, freshly ground black pepper, fresh basil

Taken from www.epicurious.com/recipes/food/views/everyday-caponata-376745 (may not work)