In a wide, high-walled, and heavy skillet, heat ¼ cup olive oil on medium heat. Add one celery stalk (chopped) and sauté until crisp-tender. Fold in one medium eggplant (cubed), and saute until a little wilted (the eggplant will absorb most of the olive oil). Season with a little salt. Then add a chopped, seeded orange bell pepper, and sauté until wilted, followed by a chopped onion. Fold in diced, canned tomatoes (incl. residual tomato liquid) and oregano (I used fresh sweet marjoram). Simmer until flavors meld (15-20 mins), stirring often. Stir in ¼ cup red wine vinegar, 2 tsp sugar, 1 Tbsp drained capers, and a dash each of salt and black pepper. Garnish with fresh parsley, and serve. This recipe is from Everyday Italian by Giada DeLaurentiis. (Nov. 2013)
Cooking Adventures 