Caponata

Rinse, trim and roughly chop the eggplant. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into pieces. Rinse the celery, remove the strings and slice. Peel the onions and cut them into pieces. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter and remove the seeds. Heat the oil in a pressure cooker and saute the eggplant until browned. Add then the bell peppers, onion and celery, season with salt and pepper , cover and cook over high about 4 minutes. Release the steam, add the tomatoes, chopped olives and capers and cook uncovered until the vegetables are tender and the caponata is lightly thickened, about 5 minutes. Season with vinegar, salt, sugar and pepper.