2 slices of bacon
1 large, or 2 small, eggplants
1 medium red onion, finely chopped
1 lb fresh Roma tomatoes, seeded and diced
1 cup large green olives, pitted and quartered
3 tablespoon capers, drained
2 celery stalks (or fennel), thinly sliced
⅓ cup apple cider vinegar
1 teaspoon honey
freshly ground pepper
extra virgin olive oil
Preheat the oven to 500 °F.
Cut the bacon into ¼ inch slices.
Cut the eggplant in to ½ inch cubes.
In a large skillet, cook the bacon over medium-low heat, until it is lightly browned and the fat has been rendered. Remove the bacon from the pan to a small bowl.
Place the eggplant in a large baking dish and pour the bacon fat over the dish. Stir to coat the eggplant.
Bake the eggplant in the oven for 20 minutes, stirring occasionally.
In the same skillet the bacon was cooked in, add the onion, and additional fat, if needed. Saute the onion for about 10 minutes or until softened.
Add the tomatoes, olives, and capers. Cover the skillet and simmer for 15 minutes.
Add the eggplant and celery, cover the skillet and simmer for 10 minutes.
Remove the cover and add the vinegar and honey. Simmer for several minutes, until most of the moisture has evaporated.
Remove from the heat and add in the bacon.
Season to taste with pepper. (if desired add sea salt, but the bacon adds some salt, so be sure to taste before adding more salt).
Drizzle the dish with olive oil, and serve!