Caponata

1 small onion, diced 

1 celery rib, diced 

1 garlic clove, minced 

1/2 red bell pepper, diced into 1/2-inch pieces

1 eggplant, diced into 1/2-inch pieces 

2 tablespoons golden raisins 

1/2 tablespoon tomato paste 

1 can (14.5 ounces) crushed tomatoes

2 tablespoons chopped pitted kalamata olives 

1/2 tablespoon capers 

1/2 tablespoon red wine vinegar 

Salt and pepper

Oil

In a large skillet, heat 1 and 1/2 tablespoons oil. Add the onion and celery, cover and cook over moderately low heat until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the eggplant and red bell pepper and cook until softened, about 4 minutes. Add the tomato paste and cook, stirring, until shiny, about 1 minute. Add the crushed tomatoes and cook until thickened, about 6 minutes. Add the olives, capers, raisins and vinegar. Season with salt and pepper and serve.