From Asparagus to Zucchini; can be frozen; serve hot or cold. Use as topping for pasta, bruschetta, or pizza. Makes 8 servings
1 1/2 pounds eggplant, cut into 3/4" cubes
2/3 cup olive oil, divided
Salt and pepper
3 cups diced red onions
1 1/2 pounds plum tomatoes, seeded and chopped (I never bother to seed them)
1 cup green olives, pitted and chopped
3 tablespoons capers
1 cup thinly sliced celery
1/3 cup red wine vinegar
2 teaspoons sugar
Heat oven to 500 degrees. Toss eggplant cubes with 1/3 cup olive oil and season with salt and pepper. Spread in a single layer on large baking tray and roast 10 minutes. Continue roasting until eggplant browns, another 10-15 minutes, stirring every few minutes.
Heat remaining oil in a large skillet and saute onions 10 minutes. Add tomatoes, olives, and capers. Reduce heat to simmer, cover, and cook about 15 minutes. Add eggplant and celery to pan and continue cooking, covered for about 8 minutes. Remove cover, turn heat up to high and stir in vinegar and sugar. Cook until vinegar evaporates and all flavors meld, about 3 more minutes. Season to taste with salt and pepper.