SICILIAN CAPONATA

Heat up 2-3 tablespoons of olive oil in a heavy-bottomed pot.
Add chopped onion and garlic. Saute for 1-2 minutes until it starts to soften. Add eggplant and salt, sauté further until it begins to caramelize. about 3-4 minutes. Add bell peppers and cook for another minute or so until the veggies start to soften.
Now, add the chopped tomatoes, tomato paste, thyme, and cook for 4-5 minutes, until the tomatoes start to cook down. Add capers, olives, sultanas/raisins. Cook the vegetables uncovered on a low heat until tomato sauce thickens, eggplant and pepper becomes tender but do not fall apart.
Check and season with sea salt, sugar (especially if your tomatoes lack sweetness), black pepper and chilli if using, for a bit of kick.
Garnish with pine nuts. Serve with grilled bread, small pasta or as a side to grilled fish or chicken.