Uncle Pete's Caponatina

Preparing the ingredients:

• eggplant cubed (about 1/2 inch cube and leave the skin on)
• green pepper (cut up about 1/2 inch pieces)
• largish celery stalks (cut in 1/2 " slices)
• big green olives, pitted and cut in pieces (the kind you buy in bulk, not martini olives in a jar, although they could be used, just take out the pimento)
• capers (drained)
• for olive oil - don't use extra virgin here - the taste is too strong.

Bring water to the boil and add the celery.  Cook until just getting tender.  Then throw in the olives and capers.  Leave it for one minute (doesn't matter whether it returns to a boil or not, you're just taking out a little extra salt from the olives and capers) then drain, using a strainer with holes small enough that you don't lose the capers.

While the celery is cooking, add 1/4  cup olive oil to a big frying pan and, with a low heat, cook up the green peppers.  Soften them, don't brown.  Remove from pan and do the same thing to the eggplant, in batches if necessary, adding more oil as needed.  Again, you're not trying to brown here, just soften - so even if it seems you're running out of oil, don't worry, just keep going with the heat lowish until it cooks.

When you're done with the eggplant, pour off any leftover oil (LOL! "leftover" - you'll see what I mean ...) and put everything, including the previously boiled stuff, into the pan.  Add the vinegar, splenda and cinnamon and mix it up.  Cover loosely and let cook for a few minutes at a very low flame to marry the flavors.

Pack in mason jar (or jars, depending on what size you use) and, when cool enough, put in the refrigerator.  Wait at least a day or two to serve (it gets better.)

This is an appetizer/condiment, not a side dish.  (Think pickles, chutney, etc.)  Put some out with your antipasto.   Also good to add a big spoonful to a sauteed chicken breast when it's almost done, then pour over the breast to serve.