Recipe - Roasted Eggplant Caponata

2 pound Eggplant; any variety,
cut or sliced up lengthwise
; into 1/4" slices
3 tablespoon Olive oil
Three fourths cup Chopped yellow onions
5 Garlic cloves; roasted
1 cup Diced celery
1 One half cup Seeded and chopped tomatoes;
fresh or canned
2 tablespoon Drained capers
3 tablespoon Toasted pine nuts
2 tablespoon Golden raisins or currants
16 Kalamata olives; chopped
2 tablespoon Lightbrown sugar
1/3 cup Red wine vinegar
Kosher salt; to taste
Red chile flakes; to taste

Preheat the oven to 400 degrees. Lay the eggplant slices on the baking
sheet in a single layer. Roast for 20 to 25 minutes or until tender and
lightly browned. Remove. Dice and reserve. In a large saute pan over medium
heat, heat the oil and saute the onions, garlic, and celery until the
onions are translucent, stirring occasionally. Add the tomatoes and cook
for 2 to 3 minutes. Add the eggplant, capers, pine nuts, raisins, olives,
brown sugar, and vinegar. Over moderate heat, cook for 6 to 8 minutes,
stirring frequently. Season to taste with salt and chile flakes.
Refrigerate, covered, for 4 hours or overnight. Bring to room temperature
before serving. May be kept, refrigerated, for up to 5 days. This recipe
yields 6 to 8