Eggplant Caponata

1 medium red sweet pepper, cut into bite sized pieces

2 tbsp olive oil

3/4 cup ( 1 large ) onion, chopped

1/3 cup chopped celery

1/2 of a 28 oz can Italian style whole peeled tomatoes in puree, drained

1/2 chopped pitted green olives

1/4 cup golden raisins

3 tbsp white wine vinegar

1 tbsp capers, rinsed and drained

1 tbsp sugar

1/4 tsp salt

Dash cayenne pepper

1 medium eggplant, peeled and cut into 1 inch cubes

2 tbsp olive oil

1/4 cup pine nuts, lightly toasted

Toasted Italian bread

In a large saucepan, cook sweet pepper in 2 tbsp olive oil over medium heat for 5-8 minutes.

Using a slotted spoon, remove pepper from pan; set aside. Add onion and celery. Cook

for 5-8 minutes or just until tender. Add tomatoes, olives, raisins, vinegar, capers, sugar,

salt and cayenne pepper to onion and celery in pan. Cook on low heat for 15 minutes,

stirring occasionally. Stir in sweet pepper. In the meantime, cook eggplant, half at a time,

in 2 tbsp olive oil over medium heat about 5 minutes or until tender and browned.

Transfer eggplant to paper towels to drain. Stir the eggplant into the tomato mixture.

Cook, uncovered, for 10 minutes mores. Cool Caponata to room temperature. Or cover

and refrigerate overnight to allow the flavors to blend. Bring to room temperature. Or cover

and refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

Just before serving, stir in pine nuts. Serve Caponata on toasted Italian bread.