1 medium-size eggplant, peeled & diced
1 tablespoon extra virgin olive oil
1 yellow onion, finely chopped
2 celery stalks, finely diced
1 medium red bell pepper, seeded and finely chopped
1 Jalapeño, minced
1 6-ounce can tomato paste
1 tablespoon Agave nectar
1/8 cup capers, rinsed and drained
1/4 cup red wine vinegar
2 3/4 cups water
pinch of sea salt
pinch of red pepper flakes
In a pot with a steamer basket. Steam the eggplant until soft; about 10 minutes.
Meanwhile, heat olive oil in a large pot. Add onion, celery, red bell pepper, and jalapeño and sauté for 10 to 12 minutes or until the vegetables are tender. Add steamed eggplant and sauté for a few minutes longer. Stir in the tomato paste, agave, capers, red wine vinegar, water, salt, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
Can be served hot or cold, as a side dish, or as an appetizer with whole grain crackers, or sliced baguette-style bread.