Eggplant Caponata

1 ½ pound eggplant, cut into ¾ inch cubes
2/3 cup olive oil, divided
Salt and pepper
3 cups diced onions
1 ½ pounds plum tomatoes, seeded and chopped
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, season with salt and pepper. Spread in a single layer on a large baking tray and roast for 10 minutes. Continue roasting until eggplant browns, another 10-15 minutes, stirring every few minutes. Heat remaining oil in large skillet and sauté onions for 10 minutes. Add tomatoes, olives, and capers. Reduce heat to a simmer, cover, and cook for 15 minutes. Add eggplant and celery to pan and continue cooking, covered, for about 8 minutes. Remove cover, turn heat to high, and stir in vinegar and sugar. Cook until vinegar evaporates and all flavors meld, about three more minutes. Season to taste with salt and pepper. Serve hot and cold, as a dip, spread, pasta sauce, etc. Makes 8 servings.

From: Christine Mulvey, From Asparagus to Zucchini by the Madison Area Community Supported Agriculture Coalition