Caponata is a Sicilian side dish based on eggplant. It can be eaten on its own or used as a sauce for pasta. My version differs from the traditional in that it substitutes capsicum for celery and black olives for green ones.
Cut the eggplant into 1-2cm cubes. Steam for ten minutes until cooked but still firm (do not boil).
Meanwhile, cut the onion into large slivers and dice the capsicum. Heat 1 tablespoon olive oil in a saucepan over medium heat and saute the onion and capsicum until the onion is starting to get some colour and the capsicum is just starting to soften, about five minutes. Add the tin of tomatoes, cover and simmer gently over low heat for about 10 minutes.
Add the eggplant, olives and capers to the mixture. Add two remaining tablespoons of olive oil, 1 teaspoon sugar and 2 tablespoons red wine vinegar. Simmer for five more minutes.
Take off the heat and allow to cool. Salt to taste, stir through the chopped parsley then chill at least four hours before serving.
The parsley at the end is not traditional but I feel it brightens the flavours. Omit it if you want the authentic caponata.