PREPARATION:

1. In a medium saute pan, heat 2 tablespoons of the oil and, when hot, saute the onion and celery until very tender and lightly caramelized, 4 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Set aside to cool.
2. In a nonreactive mixing bowl, combine the roasted eggplant, roasted tomatoes, roasted red bell peppers, olives, basil, capers, salt, crushed red pepper, red wine vinegar, and remaining olive oil. Add the cooled vegetables and toss gently but thoroughly to combine. Taste and adjust seasoning if necessary. Set aside to allow flavors to mingle. Serve slightly chilled or at room temperature as an accompaniment to roasted meats, pasta, or with crusty bread or crostini.

For the Oven Roasted Eggplant

1. Preheat the oven to 450 degrees F.
2. Line two very large or three medium baking sheets with aluminum foil and grease lightly with some of the olive oil. In a large bowl combine eggplant with the remaining olive oil and season lightly with salt and pepper. Toss to combine. Divide eggplant between the baking sheets (it should fit in one even layer with pieces not touching one another) and roast in the oven until soft and browned around the edges, 18 to 20 minutes. Remove from the oven and set aside to cool briefly before serving or using in other recipes.

For the Oven Roasted Grape or Cherry Tomatoes

1. Preheat the oven to 450 degrees F.
2. Line a large baking sheet with aluminum foil. Toss the tomatoes with the olive oil and season with salt and pepper. Roast in the oven until softened and caramelized around the edges, about 10 minutes. Serve as is or use in other recipes or to garnish other vegetable dishes or pasta.
3. This recipe was featured in the Sharing in the Harvest episode of Emeril Green.