Italian Caponata
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2 c cubed peeled eggplant
1 t kosher salt
4 T olive oil
1 c chopped onion
1/2 c chopped green bell pepper
1/2 c chopped red bell pepper
3/4 c chopped celery
2 c drained canned plum tomatoes, chopped (reserve juice)
1/2 t ground black pepper
1/2 t dried oregano
1/2 t dried basil
1 T minced garlic
1 T chopped fresh Italian parsley
1/2 c chopped pitted Calamata or Gaeta olives
2 T capers, drained

Place eggplant in colander, sprinkle with salt and let drain for 1 hour.

Heat 2 T oil in large flameproof casserole or dutch oven. Pat eggplant dry 
and add to the casserole. Saute over medium heat until soft and lightly 
browned, 10 min. Using slotted spoon, remove eggplant and set aside. Add 
remaining oil, then onion, bell peppers, and celery to casserole. Saute 
over medium heat until the vegetables are softened, 10 minutes. Return 
eggplant to casserole. Add tomatoes, pepper, oregano, basil, garlic, 
parsley, olives, and capers. Simmer until the veges are tender, 45 minutes.
If the mixture starts sticking while cooking, add reserved juice in small 
amounts. Serve hot or at room temperature. I make multiple recipes of this 
and freeze in serving sizes.

From: Epicurean.com