Eggplant Caponata | Vegan Nook

Ingredients

• 1 medium-sized eggplant, diced into 1-inch cubes
• 1 tablespoon extra virgin olive oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 celery ribs, diced
• 1 medium red bell pepper, seeded and diced
• 1 Jalapeño, minced
• 1 15-ounce can of diced tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon Agave nectar
• 1/8 cup capers, rinsed and drained
• 10 green olives, halved
• 1/4 cup red wine vinegar
• 1 teaspoon oregano
• pinch of sea salt
• pinch of red pepper flakes