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Saute eggplant in ¾ cup oil for 10 minutes. Drain eggplant. Saute pepper in same oil for 5 minutes. Remove. Put onions and celery in same pan. Cover and simmer gently until celery is just tender.
Add tomatoes, recover, and cook for 10 minutes. Meanwhile, mix vinegar, sugar, capers, salt, and 10 grinds of pepper together in a small pot. Simmer for 1 minute and set aside.
Return eggplant and peppers to pan. Add vinegar mixture, nuts, and olives. Stir altogether and cook covered for 10 minutes.
Your Caponata is ready. Good luck!
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