Serve this at room temperature on a piece of baguette, or warmed up, in a small bowl "on the side" or even as a topping for an omelet...
Be prepared- your kitchen will smell heavenly!
Consider the quantities flexible. If you don't have red pepper, just add more celery. Have a lot of zucchini, throw it in!
To make enough to serve six!
1/2 cup olive oil
2 large eggplant, cubed (I combine purple and stripped eggplants)
1 red pepper, diced
1 onion, diced
1 stalk celery, diced
1 clove garlic, diced
Chili flakes (optional, but recommended)
3 tbsp capers, drained and rinsed
1 handful olives, pitted
3 tbsp pine nuts
3-4 tbsp red wine vinegar
1 28-oz can whole tomatoes, broken up
1 bunch flat leaf parsley, finely chopped for garnish
In a large pan, heat the olive oil. Add the eggplant, onions, garlic and celery; season with salt and chili flakes and cook on high for about five minutes or until the vegetables have browned and softened. Stir them around the pan a few times. Lightly stir in the capers, olives and pine nuts. Add the red wine vinegar. Stir again and let cook a few minutes. Finally, add the tomatoes, bring to a boil, then lower the heat and simmer for approximately 40 minutes. Taste and adjust the seasoning.