Eggplant Caponata

 Ingredients
 Eggplant– 1 (1 1/2 pound), cut into 1/2″ cubes. Also, it could be peeled.) 
 Olive Oil– 1/4 cup.
 Onion- 1 medium diced.
 red bell pepper diced
 Garlic- 2 cloves chopped.
 Celery- 1 cup chopped.
 Green Olives– 1/3 cup chopped. Preferably Sicilian or Italian olives.
 Diced Tomatoes– 1 14-15 ounce can or 1 3/4 cup chopped. Using canned tomatoes allows us to use the juice. However, you could add a bit of tomato sauce or paste to your fresh tomatoes instead. 
Red Wine Vinegar– 3 tablespoons.
 Capers  – 1 1/2 tablespoons. 
Italian Seasonings as needed.
I added some whole baby carrots to take any acid taste away

Heat the olive oil in a large skillet until hot. Add eggplant and cook for approx 5-7 mins. Add onion, pepper, celery, and garlic and cook for approx 15 mins.  Add  the remainder of the ingredients and cook for 20 mins and has thickened