Sicilian Caponata

I have tried several caponata recipes to help use up the bountiful eggplant the garden has produced this year. Having made this twice and gotten two positive responses from hubby, I decided "this is the one", no need to look further. Keep in mind, I add ooga-booga when I cook, and except for baking, it is difficult for me to reproduce results.

Adapted from an old (1982) Italian Cooking Class Cookbook

Sicilian Caponata

1-2 eggplants, peeled and chopped
1-2 red or green bell peppers, seeded and chopped
1 large onion, chopped
1 stalk celery, chopped (having tried other recipes, I believe celery makes the difference)
1/4 cup olive oil
shake of red pepper flakes
1 can of tomatoes (or fresh tomatoes - skins removed, 3 or 4)
1 large clove of garlic
2 tablespoons red wine vinegar
1 tablespoon sugar
8 Italian or Greek-style olives, chopped
1 tablespoon capers

I also add 1/4 cup golden raisins
1/2 teaspoon dried Italian herbs such as a basil and oregano mix
salt and black pepper to taste

Heat oil in large skillet over medium-high heat. Add peppers onion, celery and pepper flakes, sauté 5 minutes. Add eggplant and cook another 5 minutes. Add tomatoes, minced garlic, vinegar, raisins and sugar. Cook 10 minutes, then add chopped olives and capers.
Cook until eggplant is soft but not mushy.
This can be used as a side dish or antipasto spread for crackers or bread