Dressler's Caponata

1 1/2 eggplant cut into 1/2" cubes. Brown in hot olive oil in large skillet. You will need a LOT of olive oil. Remove when soft and drain on paper towel. Set aside with paper towel still wrapped around the eggplant.

Squeeze some of the olive oil out of the eggplant/papertowel and use this to saute 1 cup celery and 1 onion. Add 5 cloves minced garlic. Continue to saute and add 2 peppers (preferably 1 yellow and 1 orange). Once everything is cooked, add 1 big can of San Marzano plum tomatoes (squish them with your hands as you throw them in). Add the juice if you want to use the Caponata as a pasta sauce. Otherwise drain the tomatoes before adding them. Add the eggplant, 2-3 T Balsamic Vinegar, 2 T sugar, 2 T capers, 1 t kosher salt, 1/2 can tomato paste, 10 olives chopped, and 1/2 cup chopped fresh parsley. Add fresh ground pepper to taste. Simmer 15-20 minutes. Add 1/4-1/2 cup toasted pine nuts. You can serve it immediately as a sauce for pasta or you can put it in the fridge and serve it cold with fresh bread.