This recipe may be reproduced with the following credit:
http://www.chefsilvia.com; SILVIA BIANCO

Eggpant Caponata

3-4 Small, firm eggplant--medium dice
½ cup extra virgin olive oil
1 medium onion--fine chop
¼ cup kalamata olives
½ cup fresh tomatoes---medium dice
¼ cup capers
Pinch or red pepper flakes (more if you like it spicy)
Season with salt and pepper

In a large rounded sauté pan or wok, add oil and heat until hot but not smoking. Add onion and cook until they begin to soften (about a minute or so). Add the pepper flakes and the eggplant and cook until it softens (about 2-3 minutes). Add tomatoes, capers and olives and cook for an addition 2-3 minutes. Add seasoning and serve over pasta, or on toasted or fresh bread slices.