Caponata - cooking recipe

Ingredients

1 medium onion, diced
celery, diced,half the onion amount
4 tablespoons extra virgin olive oil
3 -4 cloves garlic
4 anchovies
1 teaspoon salt
1/4 teaspoon pepper
1 red bell pepper, diced into 1/2 inch cubes
1 medium eggplant, diced into 1/2 inch cubes (approx. 1-1/4 pounds)
3 cups peeled and diced tomatoes
1 tablespoon red wine vinegar
3 tablespoons capers, drained
1/2 cup chopped black olives

Preparation

Briskly saute the onions and celery in the olive oil until the onions are brown around the edges.
Meanwhile, mince the garlic, anchovies, salt and pepper together.
Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
Add the diced pepper and eggplant.
Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
(Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked - 10 to 15 minutes.
Stir in the vinegar, capers, and olives.
Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
Put in a bowl and let it cool uncovered.
When it's at room temperature, serve or refrigerate.