Filippo Berio Eggplant Caponata

Ingredients

• 1/2 cup Filippo Berio Extra Virgin Olive Oil (approx.)
• 4 each garlic cloves, peeled and smashed
• 1 small hot pepper, crushed (optional)
• 1 onion, diced
• 1 eggplant, peeled and diced
• 4 stalks celery, diced
• 4 canned tomatoes, drained and roughly chopped
• 1 tsp kosher salt (approx.)
• 1/4 cup pine nuts
• 1/4 cup golden or dark raisins
• 2 tbsp capers in vinegar, drained