Classic Caponata
Recipe: https://recipestripper.com/recipes/1606b047-1d61-492e-b36e-01a14fa71ebd
Original source: https://www.delish.com/cooking/recipe-ideas/a37549227/caponata-recipe/

This sweet-sour caponata is delicious on everything from fish to eggs.
Yield: 5 c.
Prep time: PT20M
Cook time: PT0S
Total time: PT1H15M

Ingredients
- 1/3 c. golden raisins
- 1/2 c. (or more) extra-virgin olive oil
- 1 1/2 lb. baby eggplant, finely chopped
- Kosher salt
- 1 medium sweet green pepper, such as Cubanelle, finely chopped
- 1 medium red bell pepper, seeds and ribs removed, finely chopped
- 1 white onion, finely chopped
- 2 celery ribs, chopped
- 5 tbsp. white wine vinegar
- 2 tbsp. light or dark brown sugar
- 2 tbsp. capers, drained
- 1/2 tsp. crushed red pepper flakes
- 3 garlic cloves, finely chopped
- 4 plum tomatoes, chopped
- 1/2 c. mixed olives, pitted, coarsely chopped
- 1/4 c. finely chopped fresh parsley
- 2 tbsp. raw pine nuts

Instructions
1. Bring a small pot of water to a boil. Place raisins in a small heatproof bowl.
2. Pour enough boiling water over raisins to cover. Set aside.
3. In a large pot over medium-high heat, heat oil until shimmering. Working in batches, arrange eggplant in a single layer and cook, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer eggplant to a plate; season with salt.
4. Into same pot, pour more oil if needed and heat over medium-high heat. Cook green and red peppers, stirring, until softened, about 7 minutes; season with salt. Using slotted spoon, transfer peppers to plate with eggplant.
5. In same pot over medium-low heat, combine onion and celery and cover with a lid. Cook, uncovering and stirring occasionally, until celery is softened, about 15 minutes.
6. In a medium bowl, whisk vinegar, capers, brown sugar, crushed red pepper flakes, and 1 tsp. salt.
7. Add garlic to pot and cook, stirring, until fragrant, about 1 minute. Add tomatoes, increase heat to medium, and bring to a simmer. Cook, stirring occasionally, until slightly reduced, about 10 minutes more; season with salt.
8. Return eggplant and peppers to pot. Add vinegar mixture, olives, parsley, and pine nuts and stir to combine. Bring to a simmer and cook, uncovered and stirring occasionally, until jammy, about 20 minutes. Let cool.