Sun Dried Tomato Caponata

Ingredients
1/2 Cup ENZO Organic Medium Extra Virgin Olive Oil, divided
3 Large celery stalks, 1/4 inch diced pieces
2 Medium onions, finely diced
1 Large eggplant cut into 1/2 inch cubes
1 Jar ENZO'S TABLE Sun Dried Tomato Pesto
2 Tablespoons tomato paste
1 Jar ENZO'S TABLE Sevillano Olives
1/4 Cup capers — roughly chopped
1/4 Cup white wine vinegar
Crusty bread, for dipping

Directions
1. In a large saute pan, heat 1/4 cup olive oil over medium heat. Sweat celery and onions until soft and translucent, about 10 minutes.
2. Add another 1/4 cup of olive oil and add eggplant cubes, and simmer until softened, another 10 to 15 minutes.
3. Stir in sundried tomato pesto and tomato paste and toss until well-coated.
4. Add chopped olives and capers. Simmer for an additional 5 to 10 minutes.
5. Add vinegar. Taste for salt — this does not usually need any.
6. Serve cold or at room temperature. Even better leftover!