Durant at Red Ridge Farms | Summer Eggplant and Tomato Caponata

Ingredients

• 1 ½ lbs eggplant (1 large), roasted
• 3 tbsp Durant Olive Mill Frantoio EVOO
• 1 onion (medium), chopped
• 2 celery stalks, from the inner, tender stalks (the heart), diced
• 3 large garlic cloves, minced
• 2 red bell peppers, diced
• salt (to taste)
• 1 lb ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
• 3 tbsp capers, rinsed and drained
• 3 tbsp coarsely chopped pitted green olives
• 2 tbsp plus a pinch of sugar
• 3 tbsp Aperö Blackberry Roasted Pepper Vinegar
• freshly ground pepper to taste