2 tablespoons extra virgin olive oil (may need more, see below)
1 large clove garlic
½ large onion, diced (about 1 cup)
1 large stalk celery, diced (about ½ cup)
1 large eggplant, peeled and diced (about 1.5 lbs.)*
¼ cup balsamic vinegar
1 tablespoon capers
1 tablespoon finely chopped flat-leaf parsley
1 roasted red pepper, seeded and diced
2 tsps hot chili flakes (optional)
Salt and pepper
Heat skillet/wok over medium-high heat; add olive oil. Add onions, celery and garlic, sauté until translucent and slightly brown. Add eggplant, sauté for 4 minutes. (You may need more oil as eggplant soaks it up). Add balsamic vinegar, capers, cook for additional 3 minutes. Add roasted red pepper, parlsley and chili flakes, cook 2 more minutes, then add salt and pepper after tasting.
*Peel eggplant and cut into ¼ inch cubes. Salt cubes thoroughly and allow to rest in a colander for 15 minutes over paper towels to remove the bitter juices. Then rinse well and working with a handful at a time, squeeze out the excess liquid.
