Eggplant Coponata – La Cuisine

Ingredients

• 1 ½ pounds eggplant (1 large), roasted
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 stalks celery, from the inner, tender stalks (the heart), diced
• 3 large garlic cloves, minced
• 2 red bell peppers, diced
• Salt to taste
• 1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
• 3 heaped tablespoons capers, rinsed and drained
• 3 tablespoons coarsely chopped pitted green olives
• 2 tablespoons plus a pinch of sugar
• 3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
• freshly ground pepper to taste
• Half Sheet Pan
• Chef Knife
• Cutting Board
• Nonstick Skillet
• Wooden Saute Tool
• Olive Oil
• Pepper Grinder
• Peppercorns
• Measuring Spoons