RECIPE: Eggplant Caponata

From https://www.bonappetit.com/recipe/caponata This is a delicious and complex dish, sure to impress! Ingredients 1-2 small eggplant, cut into 1-inch pieces\ 4 Tablespoons olive oil (2T / 2T, see below) 1 large onion, chopped 1 celery stalk, chopped ¼ cup chopped green olives 2 teaspoons capers 1 large tomato, chopped 2 tablespoons red wine vinegar ½ teaspoon sugar Recipe Preheat oven to 400.  Coat eggplant with 2T olive oil, salt and pepper, and spread evenly on a baking sheet.  Roast, stirring at least once to prevent burning, in oven until brown, up to 30 minutes. Meanwhile on the stovetop, heat a large pan over medium-high heat.  Add 2T olive oil, and when oil is hot, add the onions, celery, olives and capers, salt and pepper, and cook slowly for 15 minutes.  Add ½ cup water, the sugar, and the vinegar and bring to boil then reduce to simmer until half of the liquid is gone, about 5 minutes.   Add the eggplant to the onion mixture and stir well.