2 Medium Eggplants, chopped into 1-inch cubes
1/4 Cup Verbena Greek Kalamata Olive Oil
1 tsp Salt, divided
1/2 tsp Ground Pepper
1 Onion, chopped
2 Ribs Celery, sliced or chopped
2 Red Bell Peppers, seeded chopped
2 Cloves Garlic, minced
1 14-16 ounce Can Crushed Tomatoes
3 Tbsp Capers, drained
1/4 Cup Garlic Stuffed Olives
1/4 Cup Fresh Parsley, chopped
1 Tbsp Sugar
2 Tbsp Red Wine Vinegar
Preheat oven to 450°F.
In a mixing bowl, toss cubed eggplant with 3 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper.
Spread eggplant in an even layer on a rimmed baking sheet and roast for 20 minutes; turn cubes for even browning and roast 10 minutes more. Remove from oven and set aside.
In a Dutch oven over medium heat, warm remaining 1 Tbsp of olive oil. Saute onion, celery and bell peppers until softened, about 10-12 minutes.
Stir in prepared eggplant, tomatoes, capers, olives, parsley, sugar, vinegar, and remaining salt and pepper.
Reduce heat to medium-low and cook, stirring occasionally until mixture is thickened, about 30 minutes.
Serve warm or at room temperature with toasted whole-grain bread.
Refrigerate leftovers in an airtight container for up to 3 days.