3/4 pounds eggplant, cut into 3/4-inch cubes
1/3 cup olive oil, divided
salt and pepper
1 1/2 cups diced red onions
3/4 pounds tomatoes, seeded and chopped
1/2 cup green olives, pitted and chopped
1 1/2 tbsp capers
1 cup thinly sliced bok choy stems
2 tbsp red wine vinegar
1 tsp sugar

Heat oven to 500 degrees. Toss eggplant cubes with 1/3 cup olive oil and season with salt and pepper. Spread in a single layer on large baking tray and roast 10 minutes. Continue roasting until eggplant browns, another 10-15 minutes, stirring every few minutes. Heat remaining oil in large skillet and sauté onions 10 minutes. Add tomatoes, olives, and capers. Reduce heat to simmer, cover, and cook about 15 minutes. Add eggplant and bok choy to pan and continue cooking, covered, for about 8 minutes. Remove cover, turn heat up to high, and stir in vinegar and sugar. Cook until vinegar evaporates and all flavors meld, about 3 more minutes. Season to taste with salt and pepper. Serve hot or cold, with bread, pasta, etc. Makes 4 servings.

Recipe from Christine Mulvey