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1
Roast the eggplant, allow to cool and chop coarsely.
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2
Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery.
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3
Cook, stirring, until the onion softens, about 5 minutes, and add the garlic.
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4
Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt.
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5
Cook, stirring, until just about tender, about 8 minutes.
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6
Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender.
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7
The eggplant will fall apart, which is fine.
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8
Season to taste.
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9
Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar.
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10
Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant.
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11
Add the capers, olives, remaining sugar, and vinegar.
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12
Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant.
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13
Season to taste with salt and pepper and remove from the heat.
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14
Allow to cool to room temperature.
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15
If possible, cover and chill overnight.
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16
Serve at room temperature.
