Eggplant Caponata

1½ pounds eggplant, chopped into 1″ pieces
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, coarsely diced
3 large garlic cloves, minced
2 sweet peppers, diced
Salt to taste
1 pound ripe tomatoes, coarsely chopped
3 tablespoons capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
1/2 c raisins or sugar/honey to taste, 1-2 tablespoons
3 tablespoons red wine or balsamic vinegar
freshly ground pepper to taste

Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the eggplant, onion and celery. Cook, stirring, until the veggies soften, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and ½ teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes.

Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, raisins or sweetener of choice and vinegar.  The flavor should be sweet and sour.  Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.