I made this with white eggplant and yellow peppers, but any variety of eggplant or sweet pepper would likely be delicious. Pairs well with crusty bread.
1 ½ cups chopped onion
1 ½ cups chopped sweet pepper
1 cup chopped celery
6 cups chopped eggplant
½ cup coarsely chopped golden raisins
½ cup coarsely chopped green olives
¼ cup coarsely chopped capers
16 ounces crushed tomatoes
1/8 cup red wine vinegar
Saute onion, pepper, and celery in some olive oil until tender. Add eggplant, raisins, olives, capers, and tomatoes. Cover and simmer over medium-low heat, stirring occasionally, until eggplant is very tender and flavors have melded (45-60 minutes). Add vinegar, and salt and pepper to taste. Simmer 5-10 minutes more. Cool and serve!